Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light April 2001

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.

  • Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeño for a milder salad.

Nutrition Facts

450 calories; calories from fat 25%; fat 12.7g; saturated fat 5.6g; mono fat 3.7g; poly fat 2.2g; protein 25.5g; carbohydrates 60.3g; fiber 1.1g; cholesterol 55mg; iron 2.3mg; sodium 677mg; calcium 60mg.
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