Cold Asian Noodles With Pork

  1. Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl.
  2. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables.
  3. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
  4. Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes.
  5. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
  6. Meanwhile, season the pork lightly with salt and pepper.
  7. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat.
  8. Add the pork and cook until just cooked through, 3 to 4 minutes per side.
  9. Brush each chop with hoisin sauce; turn and cook 30 seconds.
  10. Brush with more hoisin sauce, turn and cook 30 more seconds.
  11. Remove to a cutting board and let rest 5 minutes, then thinly slice.
  12. Divide the noodles among bowls.
  13. Strain the pickled vegetables, reserving the liquid.
  14. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles.
  15. Top with the pork, pickled vegetables, lettuce and herbs.
  16. Photograph by Antonis Achilleos

carrots, kirby cucumbers, pepper, rice vinegar, fish sauce, kosher salt, rice vermicelli noodles, center, vegetable oil, hoisin sauce, romaine lettuce, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cold-asian-noodles-with-pork-recipe.html (may not work)

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