Pork Noodle Salad

Pork Noodle Salad Recipe
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Yield:

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

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

September 2009
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