Coconut Pork and Noodle Salad
- Level: Easy
- 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
- Total: 40 min
- Active: 40 min
Ingredients
1 pound pork tenderloin, trimmed
Kosher salt and freshly ground pepper
1/2 cup plus 1 teaspoon canned coconut milk
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon packed light brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons chili-garlic sauce
1 1/4 pounds fresh or frozen bánh canh noodles or udon
1 12-ounce chopped salad kit (dressing reserved for another use)
1 cup bean sprouts
1 cup fresh mint, torn
1 cup fresh basil, torn
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.