Chinese Barbecued Pork & Noodle Salad
Nutrition
Calories: 600 kcalCarbohydrates: 116 gProtein: 23 gFat: 9 gSaturated Fat: 2 gCholesterol: 50 mgSodium: 1700 mgFiber: 3 gSugar: 5 gVitamin A: 0.475 IUCalcium: 2 mgIron: 8 mg
Ingredients
- 5 tablespoons low-sodium soy sauce
- 4 tablespoon hoisin sauce divided
- 3/4 lb boneless pork tenderloin
- 1 lb fresh Chinese noodles or 3/4 lb vermicelli
- 1 tbsp sesame oil
- 2 tablespoons Rice Wine Vinegar
- 1 tsp sugar
- 1 cup fresh snow peas trimmed (1/4 pound)
- 1 cup bean sprouts
- 3 large stalks chinese cabbage/bok choy
- 6 whole scallions trimmed and cut into 2-inch pieces
Instructions
- 1. Marinate Pork: Combine 2 tablespoons soy sauce, 2 tablespoons hoisin, sugar and rice vinegar together in a shallow bowl large enough to hold pork. Add pork and roll in marinade to coat. (Pork can be marinated for up to 8 hours if desired, but it is not necessary. If marinating for more than 30 minutes, refrigerate.)
- 2. When you are ready to make salad, preheat grill. Cook noodles in large pot of boiling salted water until just done. When the pasta is almost finished cooking, quickly blanch snow peas, bean sprouts and bok choy in pasta water. Strain pasta and vegetables and place in cold water bath to stop the cooking process. Arrange the pasta and vegetables in a large bowl. In a small bowl, mix the remaining hoisin, soy sauce, rice vinegar and sugar together. Add to pasta and vegetables and toss.
- 3. Cook pork on hot grill for 3 to 10 minutes per side, depending on thickness. Pork is done when meat is firm throughout and just barely shows pink. Do not overcook. Cut into matchstick-size pieces. Add pork to noodles. Toss to mix well. Serve at once.