Vietnamese Barbecue Pork and Noodle Salad

Photo: Ryan Dausch; Styling: Lindsey Lower

Sambal oelek is a condiment you'll be happy to have on hand. Made by grinding together chiles, vinegar or lime, a touch of sugar, and salt, it's great in marinades and salad dressings, or it can add heat and complexity to a fruity mango salsa.


Serves 4 (serving size: 1 salad)

Total time: 1 Hour, 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 373
Fat 10.1 g
Satfat 1.8 g
Monofat 4.1 g
Polyfat 3.5 g
Protein 21 g
Carbohydrate 51 g
Fiber 2 g
Cholesterol 55 mg
Iron 3 mg
Sodium 455 mg
Calcium 53 mg


5 teaspoons dark sesame oil, divided
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons sambal oelek (ground fresh chile paste)
1 tablespoon brown sugar
6 garlic cloves, chopped
1 large shallot, chopped
1 (12-ounce) pork tenderloin
Cooking spray
6 ounces uncooked rice vermicelli
1 tablespoon fresh lime juice
2 cups sliced romaine lettuce
1 cup thinly sliced cucumber
1/2 cup julienne-cut carrot
2 tablespoons chopped dry-roasted, unsalted peanuts
4 lime wedges


1. Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth. Place pork in a large zip-top plastic bag. Set aside 1/4 cup marinade; add remaining marinade to bag, and seal. Marinate pork in refrigerator 1 hour, turning after 30 minutes.

2. Preheat oven to 450°.

3. Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a ther­mometer inserted in thickest portion registers 140°. Let pork stand 10 minutes; thinly slice.

4. Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil and lime juice. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot. Drizzle each serving with 1 tablespoon reserved marinade. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Julianna Grimes,

Cooking Light

September 2014
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