Cellophane Noodle Salad With Roast PorkFrom wolfpackjack 8 years ago
- For the Pork: shopping list
- 1 lb pork tenderloin shopping list
- 1/4 cup hoisin sauce shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup chinese rice wine or sake shopping list
- 1 Tbsp fresh ginger, peeled and finely chopped shopping list
- 1 tsp minced garlic shopping list
- 1/2 tsp kosher salt shopping list
- For the salad: shopping list
- 8 oz thin bean-thread (cellophane/glass/mung bean) noodles shopping list
- 3/4 lb Chinese long or green beans, trimmed & cut into 3" pieces shopping list
- 1 seedless (English) cucumber, halved lengthwise and sliced diagonally 1/8" thick shopping list
- 1 bunch scallions, jullienned shopping list
- 1 mango, firm-ripe, peeled, pitted and thinly sliced shopping list
- 2 carrots, cut into 1/8" thin matchsticks shopping list
- 1/2 cup loosely packed fresh cilantro shopping list
- 1/2 cup (or less) loosely packed mint leaves shopping list
- 1/2 cup loosely packed fresh, small, basil leaves shopping list
- For dressing shopping list
- 3/4 cup seasoned rice vinegar shopping list
- 1/2 cup peanut or vegetable oil (Note: the post recommended leaving this out because it wouldn't emulsify with the other ingredients and added no flavor) shopping list
- 3 Tbsp fresh lime juice shopping list
- 3 Tbsp finely grated peeled fresh ginger shopping list
- 1 large fresh jalapeno chile, seeded and minced shopping list
How to make it
- Make pork:
- Cut pork along the grain into long 1-1/2- to 2-inch wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
- Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2" water in a 13 x 9" roasting pan and place a metal rack across top of pan (rack should not touch water).
- Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
- Meanwhile, bring marinade to a boil in a 1quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
- Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more
- Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
- Make dressing while pork roasts:
- Blend together all dressing ingredients in a blender until smooth. Stir before using.
- Cook noodles and beans for salad while pork finishes roasting:
- Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
- Cook beans in a 5 to 6 quart pot of boiling salted water, uncovered, until crisp-tender, ~4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
- Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
- Assemble salad:
- Cut as much pork as desired for salad across the grain into 1/4" thick slices. (Note: The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month)
- Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 Tbsp dressing in another bowl.
- Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
People Who Like This Dish 9
The Cookwolfpackjack Raleigh, NC
The Rating4 people
Wow Dave I used to get a variation of this salad at a Chinese restaurant that I lived across the street from in Oregon. Thanks for a great post. :)coffeebean53 in Charlotte loved it
Looks and sounds super delish, D. - great post! I'm saving this to try soon. =)lunasea in Orlando loved it
Oooh I love 'char siew'. Haven't had it in a while. I usually have it sliced over chinese wheat noodles doused in soy - Yummy! I don't know if I should thank you for posting this dave! You're making me crave it and the seams on my pants are already b...moredanadooley in Singapore loved it
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