Cellophane-Noodle Salad with Roast Pork

Cellophane-Noodle Salad with Roast Pork
Photo by Martyn Thompson

Ingredients

  • 1 tablespoon fresh ginger
  • ½ teaspoon salt
  • 1 1-lb solid piece boneless pork butt (shoulder), halved
  • ¾ pound Chinese long beans or green beans
  • 1 large fresh jalapeño chile
  • ½ cup peanut or vegetable oil
  • 1 teaspoon garlic
  • + 14 more ingredients
    • 2 thin carrots
    • ½ cup fresh cilantro leaves
    • ¼ cup Chinese rice wine or sake
    • ½ cup fresh small basil leaves
    • 3 tablespoons fresh ginger
    • 3 tablespoons fresh lime juice
    • ¾ cup seasoned rice vinegar
    • ¼ cup hoisin sauce
    • ½ cup fresh mint leaves
    • 1 seedless cucumber (usually plastic-wrapped; about 1 lb)
    • ¼ cup soy sauce
    • 1 firm-ripe mango
    • 1 bunch scallions
    • 8 ounces very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)

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 elimina...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network