Noodle Salad with Pork and Asian Lime Vinaigrette
Chinese egg noodles are a versatile ingredient for soaking up flavor and making a salad into a heartier main-course dish. Regular vermicelli pasta may be substituted.
- 2 pork tenderloins, each about 3/4 lb., trimmed of excess fat
- 1 Tbs. peanut oil
- Salt and freshly ground pepper, to taste
For the Asian lime vinaigrette:
- 2 Tbs. peanut oil
- 1 Tbs. soy sauce
- Juice of 1 lime
- 2 tsp. sherry vinegar
- 1 tsp. peeled and minced fresh ginger
- 1/8 tsp. sugar
- 2 or 3 drops Sriracha or other hot sauce
- 1 lb. fresh Chinese egg noodles
- 1 red bell pepper, seeded and thinly sliced
- 1 small red serrano chili, seeded and thinly sliced crosswise (optional)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
Prepare a hot fire in a grill or preheat a broiler.
Brush the pork tenderloins with the 1 Tbs. oil and season with salt and pepper. Place on the grill rack or on a broiler pan 4 inches from the heat source and cook, turning occasionally, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F or the pork is pale pink when cut in the thickest part, about 12 minutes. Transfer the pork to a cutting board and let rest for 2 to 3 minutes, then cut crosswise into slices 1/4 inch thick.
Meanwhile, make the vinaigrette: In a blender, combine the 2 Tbs. oil, soy sauce, lime juice, vinegar, ginger, sugar and Sriracha, to taste. Puree until smooth.
Bring a pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir and cook until just tender, according to the package instructions. Drain well and transfer to a large bowl. Add the bell pepper, chili, vinaigrette, to taste, and half each of the parsley and cilantro. Toss to mix well.
Transfer the noodles to bowls and arrange the pork and the remaining parsley and cilantro on top. Serve warm or at room temperature. Serves 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).