Thai-Style Pork and Noodle Salad

• 1 1/2 pounds thin-cut boneless pork loin chops (no more than 1/2 inch thick) for flank steak
• 1 8-ounce package rice stick noodles

1. Marinate and cook the pork as you would the beef in the master recipe, #338, but reduce the cooking time to just 3 minutes on each side.
2. Cook the noodles in a large pot of boiling water according to the package directions.
3. Drain and rinse the noodles under cold water to stop the cooking.
4. Cut the pork into very thin strips.
5. Make and dress the salad as before, adding the cooled cooked noodles to the salad when you add the sliced pork.
6. Garnish and serve.

thin, noodles

Taken from www.epicurious.com/recipes/food/views/thai-style-pork-and-noodle-salad-374548 (may not work)