Crispy Pork With Miso Ginger Soba Noodles | Donna Hay

Ingredients

• 450g pork tenderloin, trimmed and cut into 12 pieces
• 2 eggs
• sea salt and cracked black pepper
• ½ cup (60g) whole rye flour+
• 2½ cups (300g) rice flakes++
• ¼ cup (60ml) extra virgin olive oil
• 270g soba noodles
• 500g English spinach, trimmed
• ¼ cup (35g) toasted sesame seeds
• micro (baby) coriander (cilantro) leaves, to serve
• ¼ cup (55g) white miso paste
• 2 teaspoons grated ginger
• 1 tablespoon honey
• 1 tablespoon sesame oil
• ⅓ cup (80ml) water