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
How to Make It
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.
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I agree that there is too much basil and mint (I only do a few leaves of each per bowl) but this is a good, healthy base recipe can easily be altered to suit personal taste.To my bowl, I add peanuts. My husband adds peanuts and jalapeños. My daughter adds bean sprouts. We've had it with and without the angel hair, and it's good both ways but much better with.When I am too lazy to make the lime sauce, I've also used bottled noc cham dipping sauce.