Pork Noodle Salad

7 Reviews
ADD YOUR REVIEW
Prep Time:
30 Mins
Yield:
4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)
September 2009
RECIPE BY Cooking Light

Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Ingredients

  • 6 ounces uncooked rice vermicelli
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons mirin
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 cup julienne-cut carrots
  • 3/4 cup thinly sliced red bell pepper (about 1 small pepper)
  • 1/2 cup thinly sliced green onions
  • 1/3 cup thinly sliced fresh basil
  • 1/4 cup chopped dry-roasted peanuts
  • 2 tablespoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon bottled minced garlic
  • 4 (4-ounce) boneless center-cut pork loin chops
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Nutritional Information

  • Calories 457
  • Fat 11.7g
  • Satfat 3.1g
  • Monofat 4.6g
  • Polyfat 1.7g
  • Protein 29.9g
  • Carbohydrate 50.8g
  • Fiber 3.1g
  • Cholesterol 65mg
  • Iron 2.4mg
  • Sodium 703mg
  • Calcium 65mg

How to Make It

Step 1

Preheat broiler.

Step 2

Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.

Step 3

Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.

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Ratings & Reviews

Beezerbw's Review

kdmccrayz
December 25, 2014
N/A

seaside725's Review

carolfitz
March 28, 2013
I also thought it needed a bit more zip. I also thought it needed more sauce in the noodles. But it was a quick easy meal to put together.

Billie 's Review

Billie
July 22, 2010
Was pretty good. Used cucumber instead of red bell pepper and it was a nice cool refreshing swap. Next time I will add a couple dashes of red pepper flake, it needed a little more zip.

nlrutecki's Review

Belladonna714
January 08, 2010
Although this isn't really a special occasion dish, it will definitely make it into our list of regulars. It had the perfect blend of fresh vegetables, meat and interesting flavors to satisfy my family for a week-night meal.

kdmccrayz's Review

seaside725
September 25, 2009
Made a wonderful dinner. We grilled the pork to keep the house cooler. Also added steamed soybeans for some more green. Very good!!

carolfitz's Review

Beezerbw
September 17, 2009
Made to recipe, except we marinated the chops in the hoisin mixture at room temp for about an hour, cooked on the bbq, and let rest while we prepped the noodle salad & snap peas. Quick, easy, very attractive on the plate. If you have any mint, you could add a bit to brighten the salad.

Belladonna714's Review

nlrutecki
September 01, 2009
This recipe was very good. However, I served it hot rather than as a salad. I added the red pepper and carrots to the boiling water with the rice noodles and cooked for three minutes. I also pan seared the pork chop and finished it in the oven as I was afraid a porkchop as thick as I was using would burn in the broiler. I then sliced the porkchop and tossed the slices with the glaze before adding to the noodles.