Cold Asian Noodles With Pork

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 medium carrots, halved lengthwise and thinly sliced crosswise

3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise

1/2 jalapeno pepper, seeded and thinly sliced

1/3 cup rice vinegar (not seasoned)

1 tablespoon fish sauce

Kosher salt and freshly ground pepper

4 ounces rice vermicelli noodles

1 1/2 pounds boneless center-cut pork chops, trimmed of excess fat

3 tablespoons vegetable oil

1 tablespoon hoisin sauce, plus more for brushing

2 cups thinly sliced romaine lettuce

1 1/2 cups fresh cilantro, basil and/or mint

Directions

  1. Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork. 
  2. Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears. 
  3. Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice. 
  4. Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs. 
  5. Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g 

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