Cellophane-Noodle Salad with Roast Pork

By BobD

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

Ingredients

• For pork:
• 1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine or sake
• 1 tablespoon finely chopped peeled fresh ginger
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• For dressing:
• 3/4 cup seasoned rice vinegar
• 1/2 cup peanut or vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons finely grated peeled fresh ginger
• 1 large fresh jalapeño chile, seeded and minced
• For salad:
• 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
• 3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
• 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
• 1 bunch scallions, cut into matchsticks
• 1 firm-ripe mango, peeled, pitted, and thinly sliced
• 2 thin carrots, cut into 1/8-inch-thick matchsticks
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh small basil leaves

Preparation

Step 1

Make pork:

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Make dressing while pork roasts:

Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

· You can substitute pork tenderloin for the pork butt.
· Dressing can be made 1 day ahead. Bring to room temperature before using.
· The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.