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Vietnamese-Style Pork Noodle Salad

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 22 mins
Total time 22 mins
Yield

Serves 6 (serving size: about 1 1/2 cups spinach mixture and 3 ounces pork)

Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork.

Ingredients

  • 4 ounces thin brown rice noodles (such as Annie Chun's)
  • 1 cup sliced red onion
  • 5 tablespoons fresh lime juice, divided
  • 2 tablespoons fish sauce
  • 2 teaspoons minced fresh garlic
  • 3 tablespoons sugar, divided
  • 1/2 teaspoon black pepper
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1/4 cup hot water
  • 1/4 teaspoon crushed red pepper
  • 5 ounces baby spinach (about 7 cups)
  • 1 1/4 cups matchstick-cut carrots (4 ounces)
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons canola oil

Nutrition Information

  • calories 250
  • fat 6.4 g
  • satfat 0.9 g
  • monofat 3.6 g
  • polyfat 1.6 g
  • protein 17 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 49 mg
  • iron 2 mg
  • sodium 569 mg
  • calcium 45 mg

How to Make It

  1. Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain.

  2. Place onion in a bowl of ice water; let stand 10 minutes. Drain. Combine 2 tablespoons juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add pork; toss.

  3. Combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss.

  4. Heat a wok or large skillet over high heat. Add oil; swirl. Add pork mixture; stir-fry 4 minutes. Divide spinach mixture among 6 plates; top evenly with pork.