Asian Pork & Noodle Salad
By á-25303
Ingredients
- Salad:
- 1 pork tenderloin (10 to 12 ounces), trimmed
- 1/2 pound vermicelli or thin spaghetti
- 2 medium carrots, cut into matchsticks
- 1 cup thinly sliced snowpeas (3 ounces)
- 4 radishes, cut into matchsticks
- 3 tablespoons chopped cilantro leaves
- 2 tablespoons plus 1 teaspoon toasted sesame oil
- 1/4 cup chopped peanuts
- Dressing:
- 1/3 cup orange juice
- 3 tablespoons tamari or teriyaki sauce
- 1-1/2 teaspoons grated fresh gingerroot
- 2 tablespoons rice or cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon grated orange rind
- 1/8 teaspoon crushed red-pepper flakes
Details
Servings 6
Preparation
Step 1
1. Heat oven to 450 degrees F. Season pork with salt and pepper. Place in a shallow roasting pan. Roast for 20 minutes, or until meat thermometer registers 160 degrees F. Let stand 5 minutes. Cut into 1/2
inch-thick slices; cut slices into 1/4 inch-thick strips.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add vermicelli. After 2 minutes, add carrots. After 2 more minutes, add snowpeas. Cook for 1 minute longer, then drain, transfer to a large
bowl, and toss with radishes, cilantro, and 1 teaspoon sesame oil.
3. In a small bowl, whisk together dressing ingredients. Drizzle remaining 2 tablespoons sesame oil in a slow stream, whisking until thickened. Pour all but 2 tablespoons dressing over noodles, and toss well to combine. Toss pork with the remaining 2 tablespoons dressing.
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