GRILLED PORK NOODLE SALAD
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.
Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
GRILLED PORK AND NOODLE SALAD WITH BASIL, CILANTRO, AND MINT
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
- Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
- Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
- Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
- Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.
RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS
Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.
Provided by Genevieve Ko
Categories dinner, lunch, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
- Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
- Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
- Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
- Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED PORK & RICE NOODLE SALAD, BARB
Barb gave this one to me...The Hoisin Marinated Pork Chops recipe is also in JAP.
Provided by Megan Stewart
Categories Salads
Number Of Ingredients 15
Steps:
- 1. Combine water and sugar, stirring until sugar dissolves. Add juice, fish sauce, chili paste and garlic. Cool.
- 2. Prepare noodles to pkg directions, drain.
- 3. Put all but pork in a bowl. Add juice mixture and toss well. Sprinkle with peanuts.
VIETNAMESE GRILLED PORK PATTIES WITH RICE NOODLES & SALAD
Make and share this Vietnamese Grilled Pork Patties With Rice Noodles & Salad recipe from Food.com.
Provided by gailanng
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint (and/or basil) separately on large platter and refrigerate until needed.
- FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
- FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas) until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes.
- Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.
Nutrition Facts : Calories 593, Fat 24.7, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2454.7, Carbohydrate 67.5, Fiber 2.7, Sugar 14.5, Protein 24.3
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- for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
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