Pork Noodle Salad

Name: Pork Noodle Salad
Ingredients: 6 ounces uncooked rice vermicelli; 1/4 cup rice vinegar; 1 tablespoon sugar; 3 tablespoons mirin; 2 tablespoons water; 1 tablespoon fish sauce; 1 cup julienne-cut carrots; 3/4 cup thinly sliced red bell pepper (about 1 small pepper); 1/2 cup thinly sliced green onions; 1/3 cup thinly sliced fresh basil; 1/4 cup chopped dry-roasted peanuts; 2 tablespoons hoisin sauce; 1 teaspoon rice vinegar; 1 teaspoon bottled ground fresh ginger; 1/2 teaspoon bottled minced garlic; 4 (4-ounce) boneless center-cut pork loin chops; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Cooking spray

19 ingredients

3 steps

Ingredients

6 ounces uncooked rice vermicelli
1/4 cup rice vinegar
1 tablespoon sugar
3 tablespoons mirin
2 tablespoons water
1 tablespoon fish sauce
1 cup julienne-cut carrots
3/4 cup thinly sliced red bell pepper (about 1 small pepper)
1/2 cup thinly sliced green onions
1/3 cup thinly sliced fresh basil
1/4 cup chopped dry-roasted peanuts
2 tablespoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon bottled ground fresh ginger
1/2 teaspoon bottled minced garlic
4 (4-ounce) boneless center-cut pork loin chops
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray

Directions

1

Preheat broiler.
2

Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.
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 minutes or until done. Serve pork thinly sliced over salad.