Paula made this salad on Sunday while I was making the Sausage, Bean and Tomato Ragout. This recipe also came from the same issue (May 2015) of Cooking Light. It was quite easy to make and like I mentioned in my previous post, it was easy to transport this meal to school so that we could eat together. The recipe was called Vietnamese-Style Pork Noodle Salad.

Bring a medium saucepan of water to a boil. Add 4 (or more) ounces of rice noodles and cook 3 minutes. Drain and rinse under cold water. Drain and set aside.

Place 1 cup of thinly sliced (Note: Use a mandoline if you have it!) red onion in a bowl of ice water and let stand 10 minutes. Drain. Combine 2 tablespoons lime juice, 1 tablespoon fish sauce, 2 teaspoons of minced garlic, 1 1/2 tablespoons sugar, and black pepper. Add 1 pound of sliced pork tenderloin. Toss and set aside.

Combine 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add 3 tablespoons lime juice, 1 tablespoon fish sauce, and a dash of crushed red pepper. Add the rice noodles, sliced onion, 5 ounces of baby spinach, 1 cup of sliced carrots, and 1/2 cup of chopped cilantro. Toss everything to mix thoroughly.

Heat a wok or large skillet over high heat. Add a few tablespoons of canola oil and swirl. Add the pork mixture and stir-fry for about 4 minutes. Divide spinach mixture among 6 plates, top evenly with pork and enjoy!

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