Cellophane-Noodle Salad with Roast Pork

Ingredients

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

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