Best Tangy Pork Noodle Salad With Lime And Lots Of Herbs Recipes

GRILLED PORK NOODLE SALAD

Grilled Pork Noodle Salad image

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

Ingredients

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

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

TANGY PORK NOODLE SALAD WITH LIME AND LOTS OF HERBS

Tangy Pork Noodle Salad With Lime and Lots of Herbs image

This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won't suffer much from sitting out for an hour or two.

Provided by Melissa Clark

Categories weekday, noodles, main course

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 teaspoon finely grated lime zest
2 1/2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fresh orange juice
2 tablespoons fish sauce, plus more as needed
1 tablespoon honey
Fine sea salt
4 tablespoons grapeseed or safflower oil
1/2 cup thinly sliced shallot (1 large)
6 ounces pad Thai or other flat rice noodles
2 garlic cloves, finely grated or mashed to a paste
1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)
1 Thai or serrano chile, thinly sliced and seeded if you like
1 pound ground pork (or turkey)
1 cup thinly sliced cucumbers
2 scallions, white and green parts, sliced
1 1/4 cups cherry tomatoes, halved
1 cup mung or other bean sprouts (or 1 cup lettuce)
1 packed cup mint leaves
1 packed cup cilantro or basil sprigs, or a combination
2 cups shredded romaine or other crisp lettuce
Red-pepper flakes, for serving
Lime wedges, for serving

Steps:

In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside.
Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients.
Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly.
Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.