Pork Noodle Salad
Though we haven’t written about it yet, Marc and I braved the wilds of the brand new H Mart that opened in Burlington last week. In celebration of this fact, we decided to have a few Asian dishes on our menu this week. The first of these dishes was a Pork Noodle Salad, which I lifted from Cooking Light‘s September issue. It’s most similar to a Vietnamese dish called Bun Cha … and though it definitely does not hit the mark directly, it is not terribly far off. It was INCREDIBLY putzy, though, with a lot of chopping prep and noodle-soaking. (We went the extra mile, by taking our first crack at Vietnamese rice sticks and I think it absolutely paid off.)
Without much further ado, here is the Pork Noodle Salad, from Cooking Light‘s Dinner Tonight section.
Pork Noodle Salad
6 oz. uncooked rice vermicelli
- 1/4 cup rice vinegar
- 1 tbsp. sugar
- 3 tbsp. mirin (rice wine)
- 2 tbsp. water
- 1 tbsp. fish sauce
- 1 c. julienne-cut carrots
- 3/4 c. thinly sliced red bell pepper (1 small pepper)
- 1/2 c. thinly sliced green onions
- 1/4 c. sliced fresh basil (we used basil from our garden!)
- 1/3 c. chopped dry-roasted peanuts
- 2 tbsp. hoisin sauce
- 1 tsp. rice vinegar
- 1 tsp. bottled fresh ginger
- 1 clove garlic, minced
- 4 (4-ounce) boneless center-cut pork loin chops
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- Cooking spray
- Preheat broiler.
- Cook noodles according to package directions. Drain and rinse under cold water. Place noodles in a large bowl. Add 1/4 cup rice vinegar and next 4 ingredients (through fish sauce). Toss well. Top with carrots, bell pepper, green onion, basil and peanuts. (I actually tossed these, along with the noodles).
- Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3-5 minutes or until done. Serve pork thinly sliced over salad.
Yield: 4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)
Fat: 11.7 g
Fiber: 3.1 g
Weight Watchers Points: 10