Cold Asian Noodles With Pork

By á-3145

For a tasty cold noodle meal-in-a-bowl, try this pork and veggie combo filled with the yummy flavors of carrots, cucumbers, rich pork chops, and fresh cilantro and mint for an extra zing of freshness. Just a touch of jalapeño provides an exciting little kick and pickled vegetables add a lovely vinegar flavor to the overall profile of this dish. Served over rice noodles, this is the perfect lunch or dinner meal-in-a-bowl.

Ingredients

• 2 medium carrots, halved lengthwise and thinly sliced crosswise
• 3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
• 1/2 jalapeño pepper, seeded and thinly sliced
• 1/3 cup unseasoned rice vinegar
• 1 tablespoon fish sauce
• Kosher salt and freshly ground pepper, to taste
• 4 ounces rice vermicelli noodles
• 1 1/2 pounds boneless center-cut pork chops, trimmed of excess fat
• 3 tablespoons vegetable oil
• 1 tablespoon hoisin sauce, plus more for brushing
• 2 cups thinly sliced romaine lettuce
• 1 1/2 cups fresh cilantro, basil and/or mint

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

PICKLED VEGETABLES:
Put the carrots, cucumbers and jalapeño in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.

Bring a small pot of water to a boil; remove from heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.

Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.

Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.