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 Cooking Light

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Nutritional Information

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
  5. 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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