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Pork Noodle Salad

Pork Noodle Salad
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Prep time 30 mins
Yield

4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)

Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Ingredients

  • 6 ounces uncooked rice vermicelli
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons mirin
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 cup julienne-cut carrots
  • 3/4 cup thinly sliced red bell pepper (about 1 small pepper)
  • 1/2 cup thinly sliced green onions
  • 1/3 cup thinly sliced fresh basil
  • 1/4 cup chopped dry-roasted peanuts
  • 2 tablespoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon bottled minced garlic
  • 4 (4-ounce) boneless center-cut pork loin chops
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 457
  • fat 11.7 g
  • satfat 3.1 g
  • monofat 4.6 g
  • polyfat 1.7 g
  • protein 29.9 g
  • carbohydrate 50.8 g
  • fiber 3.1 g
  • cholesterol 65 mg
  • iron 2.4 mg
  • sodium 703 mg
  • calcium 65 mg

How to Make It

  1. Preheat broiler.

  2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.

  3. Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.