Pork Noodle Salad

So this is definitely a left-over dish. The tastes get stronger the next day. Yesterday, I thought it was good...nothing to write home about. Today, the ginger and the vinegar made a really good blend. We didn't use the red pepper because we used it for something else.

D said it was easy. He served the pork as a chop. I sliced mine for lunch today since I didn't have a knife or sturdy plate at work.

Our side was broccoli with red pepper flakes.

Pork Noodle Salad

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


Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)

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

1. Preheat broiler.

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.

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.


CALORIES 457 ; FAT 11.7g (sat 3.1g,mono 4.6g,poly 1.7g); CHOLESTEROL 65mg; CALCIUM 65mg; CARBOHYDRATE 50.8g; SODIUM 703mg; PROTEIN 29.9g; FIBER 3.1g; IRON 2.4mg

Cooking Light, SEPTEMBER 2009