This is simple and a bit light on veggies, but it is very tasty. I really like the combination of noodles and grilled (or broiled) pork tenderloin. And adding some roasted broccoli or braised bok choy can help round out the meal and make it a little more balanced.

Pork Noodle Salad

Slightly adapted from Dish of the Day by Kate McMillan

Ingredeints

• 2 pork tenderloins (~340g each)
• 1 Tbsp. peanut (or other neutral) oil
• salt and pepper, to taste
• 1 Tbsp. sesame oil
• juice of 1 lime
• 1 Tbsp. light soy sauce
• 2 tsp. red wine vinegar¹
• 1 tsp. ginger paste
• 1/4 tsp. sugar
• 3-4 drops sriracha
• 450g fresh Chinese egg noodles (or 300g dried spaghetti)²
• 1 red bell pepper, chopped
• 1 serrano or Thai chile, seeded and minced
• 1/4 c. chopped fresh cilantro
• 1/4-1/3 c. chopped flat-leaf parsley
• 1 Tbsp. toasted sesame seeds

Directions

1. Preheat a charcoal grill or oven broiler for high/direct heat cooking.
2. Brush the tenderloins with the peanut oil and season to taste with salt and pepper.
3. Cook the tenderloins until just cooked through and seared on all sides, turning every few minutes (~15 minutes total).
4. Meanwhile, whisk together the sesame oil, lime juice, soy sauce, vinegar, ginger paste, sugar, and sriracha.
5. Cook and drain the noodles and toss with the dressing.
6. Add the bell pepper, chile, cilantro, parsley, and sesame seeds and toss to combine.
7. Slice the pork and add it to the salad.

---

¹ The original recipe calls for sherry vinegar. I don't generally keep that on hand, so I used my go-to substitute of red wine vinegar. That said, next time I'd be tempted to try rice vinegar instead. ^Back
2 I forgot to adjust for fresh vs. dried pasta in my rendition, so I used a whole pound of dried spaghetti for my noodle salad. This actually worked out just fine, but it was very lightly dressed and obviously a bit heavier on the starch than the default proportions would have been. ^Back