Tasty! I forgot to set aside the 1/4 c. marinade before adding the meat, so while the pork was in the oven I boiled the marinade a few minutes to make it safe. Then I mixed in the lime juice and olive oil and tossed everything together in a large bowl - the dressing, the noodles, the veggies, the pork. Cold leftovers were great for lunch the next day.
Vietnamese Barbecue Pork and Noodle Salad
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Total: 1 Hour, 35 Minutes
- 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
- 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.
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