Cellophane-Noodle Salad with Roast Pork

Cellophane-Noodle Salad with Roast Pork
Photo by Martyn Thompson

Ingredients

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

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

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