For the Sauce:
1 tbsp. sesame oil (toasted kind not the clear kind)
1-2 tbsp. honey
1 tsp. red chili flakes
1 tsp. dried ginger
1 tbsp. soy sauce (light)
2 tbsp. crunchy peanut butter (Use creamy if that’s what you have)
1 juice of a lime
For the dish:
400-500g (~1lb) pork loin
Pak choi (can substitute snow peas or any green crunchy veg)
Carrots (sliced)
Onion (sliced)
Red/green/yellow peppers (sliced)
250g fettuccine noodles
To Start:
Make the sauce by incorporating all the ingredients until smooth, if too thick add a little bit of water and thin it out. Set Aside.
Slice all vegetables if you need to at this point.
For the Pasta:
Heat a large pan of water and cook pasta as directed.
For the pork:
Salt and pepper.
Heat a grill pan with oil until near smoking.
Set the pork on it and let sit grilling for at least 6-8 minutes on each side.
Meanwhile the veg:
If your grill pan is big enough add the sliced pak choi, carrots, peppers and onion.
If it’s not add in another pan and cook separately.
To Finish:
Drain the pasta, immediately mix with the sauce and toss completely.
Add in the cooked vegetables.
When the pork loin is done, let rest for 5-10 minutes, then slice on the diagonal and serve accordingly. Enjoy!