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

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.

Diane Morgan
Recipe by Cooking Light May 2015

Gallery

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

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups spinach mixture and 3 ounces pork)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

250 calories; fat 6.4g; saturated fat 0.9g; mono fat 3.6g; poly fat 1.6g; protein 17g; carbohydrates 31g; fiber 2g; cholesterol 49mg; iron 2mg; sodium 569mg; calcium 45mg.
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