Monday, April 6, 2009

Pork Noodle Salad

I'm posting this recipe with some hesitation. It's the last of the "Pork Four Ways" series. The hesitation is because I just didn't like it. And I usually don't post recipes that didn't turn out well. But in this case, I am posting it because a) the flavors were delicious and b) it's an Emeril recipe. I'm guessing that someone out there will really like it, so I'm going to share.

Like I said, the flavors were great and I will probably use the dressing again in the future. The textures of the salad were less than appealling. I'd never used rice noodles before and they were quite odd--hard to describe, but they were springy and almost plastic-like. And the cabbage was not chopped fine enough, which did not complement the noodles well at all...I blame myself for that.

Anyway, here it be the judge.

4 ounces thin vermicelli rice noodles, reconstituted according to package
1/2 cup finely shredded red cabbage
1/2 cup julienned carrots
1/2 cup julienned daikon--we left this out because we couldn't find it at the store, but it looks like a white carrot
2 tbsp brown rice wine vinegar
2 tbsp canola oil
1 tbsp Sriracha or other Asian hot sauce (found on the ethnic food aisle)
1 tbsp fresh orange juice
1/2 tsp fish sauce (also on ethnic food aisle)
1/4 tspsesame oil
1/4 tsp minced ginger
1/4 tsp minced garlic
9 to 10 1/4-inch slices cooked pork tenderloin
2 tablespoons cilantro leaves
4 teaspoons toasted chopped peanuts
Hoisin sauce, for serving (ethnic food aisle)
Sriracha sauce, for serving (ethnic food aisle)

1. In a medium bowl combine the vermicelli rice noodles, cabbage, carrots, and daikon.

2. In a small bowl combine the rice wine vinegar, canola oil, Sriracha, orange juice, fish sauce, sesame oil, ginger, and garlic and stir to blend.

3. Pour the vinaigrette over the noodle mixture and toss to combine.

4. Transfer to a serving bowl or plate.

5. Slice the pork slices crosswise into thin strips. Scatter the pork over the top of the noodle salad.

6. Top with the cilantro and peanuts.

7. Drizzle with the Hoisin and Sriracha sauce to taste and serve immediately.

Bon Appetit!
The Food Whore

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