Vietnamese Barbecue Pork and Noodle Salad

Photo: Ryan Dausch; Food Styling: Blakeslee Wright Giles; Prop 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.

Yield: Serves 4 (serving size: 1 salad)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 10.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.5g
  • Protein: 21g
  • Carbohydrate: 51g
  • Fiber: 2g
  • Cholesterol: 55mg
  • Iron: 3mg
  • Sodium: 455mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 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. 2. Preheat oven to 450°.
  3. 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. 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.
Note:

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 www.choosemyplate.gov

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