Pork Noodle Salad

Have made this a couple of times.  Love the sauce for the pork - I grill the bone-in chops on our Traeger grill then cut the meat off the bone, slice and serve.  So much more flavor that way.  I also add about a half teaspoon of crushed red pepper flakes to the dressing and the key to great flavored dressing is high quality fish sauce.  We like Three Crabs fish sauce available at Asian markets.

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.

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.

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.

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

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.

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.