Vietnamese Noodle Salad with Pork

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 397
Fat 6 g
Satfat 0 g
Protein 20 g
Carbohydrate 65 g
Fiber 3 g
Cholesterol 0 mg
Sodium 453 mg

Ingredients

1 pork tenderloin (about 3/4 lb.)
Salt and pepper
1/2 cup lime juice
3 tablespoons sugar
8 ounces thin rice noodles (vermicelli) or angel-hair pasta
3 cups shredded lettuce
1 cup shredded carrots
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped

Preparation

Cut pork tenderloin in half lengthwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork, turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with foil and let stand.

In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to package directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint and basil.

Thinly slice pork and place in a bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserved juices and serve.

Note:

April 2008