Pork-And-Rice Noodle Salad With Lemon-Coconut Dress

Name: Pork-And-Rice Noodle Salad With Lemon-Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) package uncooked rice sticks (rice-flour noodles) or vermicelli; 1 (3/4-pound) pork tenderloin, trimmed; 2 tablespoons grated peeled fresh ginger, divided; 1 teaspoon salt, divided; 1 garlic clove, minced; 1 teaspoon vegetable oil; 1 1/2 cups light coconut milk; 2/3 cup fresh lemon juice (about 4 lemons); 2 tablespoons sugar; 1 jalapeno pepper, minced; 1/4 cup chopped fresh mint; 1/4 cup chopped peanuts

Servings: persons

1 (8-ounce) package uncooked rice sticks (rice-flour noodles) or vermicelli
1 (3/4-pound) pork tenderloin, trimmed
2 tablespoons grated peeled fresh ginger, divided
1 teaspoon salt, divided
1 garlic clove, minced
1 teaspoon vegetable oil
1 1/2 cups light coconut milk
2/3 cup fresh lemon juice (about 4 lemons)
2 tablespoons sugar
1 jalapeno pepper, minced
1/4 cup chopped fresh mint
1/4 cup chopped peanuts

1
Cook rice sticks according to package directions, omitting salt and fat. Drain and rinse with cold water, and drain well. Place cooked noodles in a large bowl.
2
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic. Heat oil in a large nonstick skillet over medium-high heat. Add pork; saute for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.
3
Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt. Remove from heat; cool.
4
Add the coconut dressing, jalapeno, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
5
Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeno for a milder salad.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8-ounce) package uncooked rice sticks (rice-flour noodles) or vermicelli, 1 (3/4-pound) pork tenderloin, trimmed, 2 tablespoons grated peeled fresh ginger, divided, 1 teaspoon salt, divided, and more.

Yes, Pork-And-Rice Noodle Salad With Lemon-Coconut Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork-And-Rice Noodle Salad With Lemon-Coconut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions