Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coconut Pork and Noodle Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1138 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 8 grams
- Sugar
- 13 grams
- Protein
- 37 grams
This recipe is inspired by Banh Tam Bi, a refreshing Vietnamese noodle salad composed of thick rice and tapioca noodles, crunchy vegetables, herbs and a creamy coconut dressing. Bánh canh noodles can be found at Southeast Asian supermarkets, but Japanese udon noodles are used here as a substitute.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1138 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 8 grams
- Sugar
- 13 grams
- Protein
- 37 grams
Ingredients
Directions
- Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips.
- Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar.
- Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water.
- Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.
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