Enjoy This flavorful Asian Pork Noodle Salad and remember to Share the recipe.
Asian Pork Noodle Sauce
Our daughter Stacey is visiting us in Fort Myers this week, so I asked for her input on meal ideas. Fortunately, I had taken pictures of many recipes, so she had plenty of options to consider. I was delighted when she chose this Asian Pork Noodle Salad as one of her selections. Typically I don’t cook Asian dishes because my hubby is not a big Asian food fan. This gave me a perfect excuse to indulge my love of fresh ginger, sesame oil and soy sauce. Yum!
Making a Good Thing Even Better
One of the advantages of using Its Thyme 2 Cook, is that the recipes have been put through the “real world” test. This can result in a few tweaks to make the preparation easier. In other cases, the ingredients may get changes due to a personal preference (or because I misread the recipe!) I actually used rice wine vinegar instead of the rice wine called for in this recipe. As it turned out, I think this actually enhanced the recipe. A few other options I would consider when making this dish again, would be to use a Teriyaki-flavored pork tenderloin. I think that would pair nicely with this sauce, which doubles as a baste for the meat and the dressing for the salad. The other idea, would be to add a sprinkling of toasted sesame seeds or chopped peanuts to finish the salad.
A Good Recipe = Great Leftovers!
Since there were just two of us enjoying this dish which serves four, there was a nice portion of leftovers. My plan is to toss the remaining sauce with the noodles, veggies and meat (cut into smaller chunks) for an easy lunch on the beach. I can already envision those fellow beach goers eating tepid hot dogs and soggy slices of pizza looking on with envy!
Asian Pork Noodle Salad
Ingredients
Sauce
- 1 1/4 c. hoisin sauce
- 5 tbsp. soy sauce
- 3 tbsp. rice wine vinegar
- 1 1/2 tsp. minced garlic or more if you prefer
- 2 tbsp. minced fresh ginger
Salad
- 1 3/4 lb. pork tenderloin plain or teriyaki flavored
- 1 9 oz. bag broccoli slaw about 3 1/2 c.
- 1 1/2 c. shredded carrot
- 1/2 lb. vermicelli or spaghetti broken in half
- 1 tsp. toasted sesame oil
- kosher salt to taste (if desired)
- 1/4 c. chopped peanuts or 1 tbsp. toasted sesame seeds if desired
Instructions
- Preheat oven to 375 degrees. Line a baking sheet or baking dish with foil.
- Combine all sauce ingredients with 3/4 c. water in a small bowl.
- Spread 1/3 of sauce over surface of pork. Roast 45-50 minutes, or until temperature reaches 150 degrees. Remove from oven and let cool.
- Fill medium saucepan about half full with water and bring to boil. Add broccoli slaw and carrots and cook 1 1/2 minutes. Strain vegetables and rinse with cold water. Drain thoroughly. Note – if you want to arrange the broccoli slaw and carrots separately, you would need to cook them separately. This is definitely not necessary!
- Bring a large pot of water to boil (with salt, if preferred.) Add pasta and cook until Al denta (slightly firm) according to directions on package. Drain. Rinse with cold water and drain thoroughly. Toss noodles with sesame oil, and if desired, a little kosher salt.
- Place remaining sauce in small sauce pan and bring to a boil. Reduce heat to low and keep warm.
- Cut cooled pork across the grain into thin slices. Arrange noodles in a large serving bowl. Nestle the sliced pork into the middle of the noodles, arranging the carrots and broccoli slaw around the meat. Drizzle some of the warm sauce over salad and serve remaining sauce on the side. Top with chopped peanuts or sesame seeds, if desired.
Looks tasty!