This turned out okay, but something more is needed. I may try adding some garlic chile sauce next time, as well as some veggies. Convenient for lunch at the office!
Pork-and-Rice Noodle Salad with Lemon-Coconut Dressing
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Amount per serving
- Calories: 450
- Calories from fat: 25%
- Fat: 12.7g
- Saturated fat: 5.6g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 2.2g
- Protein: 25.5g
- Carbohydrate: 60.3g
- Fiber: 1.1g
- Cholesterol: 55mg
- Iron: 2.3mg
- Sodium: 677mg
- Calcium: 60mg
- 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
- 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.
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