4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)
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
How to Make It
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.
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.
Although this isn't really a special occasion dish, it will definitely make it into our list of regulars. It had the perfect blend of fresh vegetables, meat and interesting flavors to satisfy my family for a week-night meal.
Made to recipe, except we marinated the chops in the hoisin mixture at room temp for about an hour, cooked on the bbq, and let rest while we prepped the noodle salad & snap peas. Quick, easy, very attractive on the plate. If you have any mint, you could add a bit to brighten the salad.
This recipe was very good. However, I served it hot rather than as a salad. I added the red pepper and carrots to the boiling water with the rice noodles and cooked for three minutes. I also pan seared the pork chop and finished it in the oven as I was afraid a porkchop as thick as I was using would burn in the broiler. I then sliced the porkchop and tossed the slices with the glaze before adding to the noodles.
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