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Cellophane Noodle Salad With Roast Pork Recipe

Ingredients

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.
Veggies ready for the salad   Close
Slicing pork for the salad   Close

Reviews & Comments 5

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    " It was excellent "
    danadooley ate it and said...
    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 begging for mercy LOL Still gets my 5 cos it looks so darned good!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Looks and sounds super delish, D. - great post! I'm saving this to try soon. =)
    Was this review helpful? Yes Flag
  • daisey11 16 years ago
    This really looks great, I will be trying this...
    Was this review helpful? Yes Flag
    " It was excellent "
    coffeebean53 ate it and said...
    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. :)
    Was this review helpful? Yes Flag
  • pat2me 16 years ago
    Good Morning! This looks awesome!
    Was this review helpful? Yes Flag

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wolfpackjack Raleigh, NC

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