Sticky Pork with Vermicelli Noodle Salad

Steps

1. Cook noodles Bring a full kettle to the boil. Place noodles in a large, heat-proof bowl. Cover with boiling water and use a fork to separate strands. Leave for 5 minutes. Drain, run under cold water to cool then drain again. Toss with a drizzle of oil and return to bowl. Snip noodles in a few places to make them easier to eat. Set aside.
2. Prep veggies and cook pork Grate carrots; thinly slice green beans on an angle; thinly slice capsicum. Pat pork dry and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook pork for 1-2 minutes each side, until browned but not cooked through. Remove from pan and set aside.
3. Finish pork Return pan to low-medium heat, add Asian ketchup and ½ cup water and simmer for about 3 minutes, stirring occasionally, until reduced and thickened. While sauce is reducing, thinly slice pork then add to pan with sauce, along with any resting juices. Simmer for 1-2 minutes, until cooked through.
4. Finish noodle salad Add carrots, beans, capsicum and miso dressing to bowl with noodles and toss well to combine.
5. Serve noodle salad topped with slices of pork and sauce. Sprinkle over peanuts.