Noodle Salad With Pork And Asian Lime Vinaigrette
This delicious recipe combines tender grilled pork tenderloin with flavorful Chinese egg noodles tossed in a zesty vinaigrette. The dish is garnished with fresh herbs and colorful veggies, making it a vibrant and satisfying meal perfect for any occasion. Enjoy the blend of savory and tangy flavors in every bite!
— Constant Cookbook
Ingredients
- 2 pork tenderloins, each about 3/4 lb., trimmed of excess fat
- 1 Tbs. peanut oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. peanut oil
- 1 Tbs. soy sauce
- Juice of 1 lime
- 2 tsp. sherry vinegar
- 1 tsp. peeled and minced fresh ginger
- 1/8 tsp. sugar
- 2 or 3 drops Sriracha or other hot sauce
- 1 lb. fresh Chinese egg noodles
- 1 red bell pepper, seeded and thinly sliced
- 1 small red serrano chili, seeded and thinly sliced crosswise (optional)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare a hot fire in a grill or preheat a broiler.
- Brush the pork tenderloins with the 1 Tbs. oil and season with salt and pepper. Place on the grill rack or on a broiler pan 4 inches from the heat source and cook, turning occasionally, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F or the pork is pale pink when cut in the thickest part, about 12 minutes. Transfer the pork to a cutting board and let rest for 2 to 3 minutes, then cut crosswise into slices 1/4 inch thick.
- Meanwhile, make the vinaigrette: In a blender, combine the 2 Tbs. oil, soy sauce, lime juice, vinegar, ginger, sugar and Sriracha, to taste. Puree until smooth.
- Bring a pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir and cook until just tender, according to the package instructions. Drain well and transfer to a large bowl. Add the bell pepper, chili, vinaigrette, to taste, and half <i>each</i> of the parsley and cilantro. Toss to mix well.
- Transfer the noodles to bowls and arrange the pork and the remaining parsley and cilantro on top. Serve warm or at room temperature. Serves 6.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 6.
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