- Calories 450
- Caloriesfromfat 25%
- Fat 12.7g
- Satfat 5.6g
- Monofat 3.7g
- Polyfat 2.2g
- Protein 25.5g
- Carbohydrate 60.3g
- Fiber 1.1g
- Cholesterol 55mg
- Iron 2.3mg
- Sodium 677mg
- Calcium 60mg
Pork-and-Rice Noodle Salad with Lemon-Coconut Dressing
The texture of rice noodles and pork is impervious to the Thai-inspired dressing. In fact, the longer this sits, the better its flavor. This one-fork main-dish salad requires no separate packing.
How to Make It
Step 1
Cook rice sticks according to package directions, omitting salt and fat. Drain and rinse with cold water, and drain well. Place cooked noodles in a large bowl.
Step 2
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.
Step 3
Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt. Remove from heat; cool.
Step 4
Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
Step 5
Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeño for a milder salad.
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kgothie's Review
My husband and I love this dish. It has very unique flavors and tastes especially good after sitting for a night. For those who think it is too lemony - you need to make sure to reduce the sauce enough. It usually takes me closer to 20 minutes to get it right. And I measure to make sure it is down to 1.5 cups.
anc0406's Review