Pork-and-Rice Noodle Salad with Lemon-Coconut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The texture of rice noodles and pork is impervious to the Thai-inspired dressing. In fact, the longer this sits, the better its flavor. This one-fork main-dish salad requires no separate packing. Ingredients:
1 (8-ounce) package uncooked rice sticks (rice-flour noodles) or vermicelli |
1 (3/4-pound) pork tenderloin, trimmed |
2 tablespoons grated peeled fresh ginger, divided |
1 teaspoon salt, divided |
1 garlic clove, minced |
1 teaspoon vegetable oil |
1 1/2 cups light coconut milk |
2/3 cup fresh lemon juice (about 4 lemons) |
2 tablespoons sugar |
1 jalapeño pepper, minced |
1/4 cup chopped fresh mint |
1/4 cup chopped peanuts |
Directions:
1. Cook rice sticks according to package directions, omitting salt and fat. Drain and rinse with cold water, and drain well. Place cooked noodles in a large bowl.
2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.
3. Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt. Remove from heat; cool.
4. Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
5. Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeño for a milder salad.
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