The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal.
Featured In: 32 Super-Refreshing Dinners to Make This Winter
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons lime juice
- 2 tablespoons fish sauce or soy sauce
- 2 teaspoons brown sugar
- 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
- 1 package (8.8 ounces) vermicelli-style thin rice noodles
- 1/4 cup water
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- 1/2 teaspoon brown sugar
- 2 cups shredded lettuce
- 2 plum tomatoes, sliced
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup loosely packed fresh mint leaves
- In a large resealable plastic bag, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; seal bag and turn to coat. Refrigerate 3 hours or overnight.
- Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°.
- Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among six serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine. Yield: 6 servings.
Originally published as Grilled Pork Noodle Salad in Healthy Cooking Annual Recipes Annual 2016, p155
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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