Pork-and-Rice Noodle Salad with Lemon-Coconut Dressing

The texture of rice noodles and pork is impervious to the Thai-inspired dressing. In fact, the longer this sits, the better its flavor. This one-fork main-dish salad requires no separate packing.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 450
Caloriesfromfat 25 %
Fat 12.7 g
Satfat 5.6 g
Monofat 3.7 g
Polyfat 2.2 g
Protein 25.5 g
Carbohydrate 60.3 g
Fiber 1.1 g
Cholesterol 55 mg
Iron 2.3 mg
Sodium 677 mg
Calcium 60 mg

Ingredients

1 (8-ounce) package uncooked rice sticks (rice-flour noodles) or vermicelli
1 (3/4-pound) pork tenderloin, trimmed
2 tablespoons grated peeled fresh ginger, divided
1 teaspoon salt, divided
1 garlic clove, minced
1 teaspoon vegetable oil
1 1/2 cups light coconut milk
2/3 cup fresh lemon juice (about 4 lemons)
2 tablespoons sugar
1 jalapeño pepper, minced
1/4 cup chopped fresh mint
1/4 cup chopped peanuts

Preparation

Cook rice sticks according to package directions, omitting salt and fat. Drain and rinse with cold water, and drain well. Place cooked noodles in a large bowl.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.

Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt. Remove from heat; cool.

Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.

Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeño for a milder salad.

Note:

April 2001