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Pork Noodle Salad

September 30, 2009

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

  • Pork Noodle Salad

    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
  1. Preheat broiler.
  2. 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).
  3. 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)

Calories: 457

Fat: 11.7 g

Fiber: 3.1 g

Weight Watchers Points: 10

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