Grilled Pork With Green Papaya Salad And Rice Noodles Recipes

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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

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

GRILLED PORK WITH GREEN PAPAYA SALAD AND RICE NOODLES



Grilled Pork with Green Papaya Salad and Rice Noodles image

This Southeast Asian-influenced dish is perfect for summer dining: it is light and refreshing, with tangy sweet-and-sour flavors. I love green papaya, an ingredient that has an appealing crunch and natural sweetness. Lemongrass, another one of my favorite Southeast Asian ingredients, adds a wonderful lemony fragrance. I cook with both at my restaurant.

Yield serves 4

Number Of Ingredients 21

1 teaspoon grated ginger
1 teaspoon grated garlic
1 (8-inch) piece lemongrass, halved and smashed
1/4 cup Japanese soy sauce
2 teaspoons sesame oil
4 teaspoons sake
Pinch each of salt and pepper
4 teaspoons sugar
12 ounces pork loin, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup thinly sliced jicama
1/4 cup thinly sliced cucumber
1/2 cup thinly sliced green papaya
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons tobanjan (Chinese chili paste)
1 teaspoon nam pla (fish sauce)
10 ounces dried rice noodles
4 cups butter lettuce or other leafy greens
4 sprigs cilantro
4 teaspoons chopped toasted peanuts

Steps:

  • To make the marinade, combine all the ingredients in a bowl. Add the pork and mix well. Cover and refrigerate for 20 minutes.
  • In the meantime, to prepare the green papaya salad, place all the ingredients in a bowl and toss to combine.
  • To prepare the dressing, place all the ingredients in a small bowl and whisk to combine. Drizzle over the salad and toss to combine thoroughly.
  • Heat a grill or grill pan over high heat. Add the pork and cook on each side for 1 minute, or until cooked through. Transfer the pork to a plate and cover to keep warm.
  • Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well.
  • To assemble, arrange 1 cup of lettuce on each of 4 plates. Divide the noodles among the plates and place on top of the lettuce. Add one-fourth of the green papaya salad and pork to each plate. Garnish with the cilantro and toasted peanuts.

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