Thai Pork and Noodle Salad

A fun, fresh, unique summer meal, perfect for the patio, deck or back porch ……………….
………………. delightfully different, vibrantly and versatile. Lovely to chill out with as the sun sinks and a touch of coolness arrives to greet the evening skies.  Add some dear family or friends and really……………. it just doesn’t get much better!

This is a great dish to use up a summertime bounty of fresh produce. It’s very adaptable to whatever you find at your market or in your fridge. I used carrots, scallions, avocado and red peppers but zucchini, snow peas, sweet corn, ……… even turnips would also be quite delightful! Diced or slivered mango add a wonderful sweet touch and nectarines would do the same. Just add lots of fresh herbs and you will be sure to have rave reviews!

Thai Pork and Noodle Salad

Ingredients:
1 ¼ pork tenderloin, thinly sliced crosswise
Spicy Asian Dressing, see below
kosher salt
3 ½ ounces Chinese rice noodles, broken in half if long
2 tablespoons vegetable oil, such as safflower
3 carrots, sliced into ribbons with a vegetable peeler (I like to use one of these)
1 English cucumber, halved lengthwise and thinly sliced crosswise
1medium avocado, peeled, pitted and sliced thin
 1/2 of a red, yellow or orange pepper, seeded and sliced thin
¼ cup each, mint cilantro and  fresh basil leaves, torn if large
4 scallions, green part sliced on a long diagonal
chopped peanuts
Directions:
Place pork and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight). In a large pot of boiling salted water, cook noodles according to package directions. Drain, and rinse under cold water to stop the cooking. Drain well then transfer to a platter. In a large skillet, heat oil over medium-high. Working in batches, cook pork (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with vegetables and herbs. Drizzle with reserved dressing, and sprinkle with chopped peanuts, if desired.
Serves: 4
Note:
Feel free to swap out the veggies listed above for what you like or what’s in season or what’s in your fridge. Just about any raw veggies go well in this salad. The more, the merrier!

Spicy Asian Dressing

Ingredients:
4 thinly sliced scallion whites
2 medium minced garlic cloves
½ cup soy sauce
½ cup rice vinegar
3 tablespoons light-brown sugar
1 tablespoons honey
1 teaspoon sesame oil
1 tablespoon fresh lime juice
½ teaspoon anchovy paste (or 1 minced canned anchovy)
1 teaspoon sriracha chili sauce

Directions:
Combine all ingredients in a glass jar and shake well.

Adapted from Martha Stewart Living



22 thoughts on “Thai Pork and Noodle Salad”

Leave a Reply

Your email address will not be published. Required fields are marked *


101 Shares
Pin
Share
Tweet
Stumble
Yum