Grilled Pork Noodle Salad Recipe

Grilled Pork Noodle Salad Recipe
Grilled Pork Noodle Salad Recipe photo by Taste of Home
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Grilled Pork Noodle Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + marinating Grill: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + marinating Grill: 5 min.

Ingredients

  • 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
  • DRESSING:
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1/2 teaspoon brown sugar
  • SALAD:
  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Pork Noodle Salad in Healthy Cooking Annual Recipes Annual 2016, p155

Nutritional Facts

1 serving: 315 calories, 4g fat (1g saturated fat), 64mg cholesterol, 708mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

  • 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
  • DRESSING:
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1/2 teaspoon brown sugar
  • SALAD:
  • 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
  1. 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.
  2. 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°.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Pork Noodle Salad in Healthy Cooking Annual Recipes Annual 2016, p155

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