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
1 ¼ pork tenderloin, thinly sliced crosswise
Spicy Asian Dressing, see below
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
4 scallions, green part sliced on a long diagonal
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.
Spicy Asian Dressing
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
Combine all ingredients in a glass jar and shake well.
Adapted from Martha Stewart Living