Cellophane-Noodle Salad with Roast Pork

Cellophane-Noodle Salad with Roast Pork
Photo by Martyn Thompson

Ingredients

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

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