Email to Terry Ward      

Grilled Pork and Rice Noodle Salad

Source of Recipe


Cooking Light-8/02






List of Ingredients



• 2/3 cup boiling water
  
• 1/4 cup sugar
  
• 1/3 cup fresh lime juice
  
• 3 tablespoons fish sauce
  
• 2 teaspoons chile paste with garlic
  
• 1 clove garlic, minced
  
• 1/2 pound uncooked rice sticks (rice flour noodles)
  
• 2 cups mixed salad greens
  
• 2 cups julienne-cut cucumber (about 3/4 pound)
  
• 1 1/2 cups julienne-cut carrots (about 1/2 pound)
  
• 1 cup fresh bean sprouts
  
• 1/2 cup chopped fresh mint
  
• 1/2 cup chopped fresh basil
  
• 4 Hoisin Marinated Pork Chops, thinly sliced (see recipe)
  
• 1/4 cup chopped dry roasted peanuts
  






Instructions



1. Combine boiling water and sugar; stirring until sugar dissolves. Add juice, fish sauce, chile paste, and garlic. Cool.
   
   
2. Prepare noodles according to package directions; drain. Combine noodles, greens, and next 6 ingredients (greens through pork chops) in a large bowl. Add juice mixture; toss well. Sprinkle with peanuts.
   
   
3. Yield: 6 servings (serving size: 1 1/2 cups). 370 cal, 6.7g fat, 22.6g pro, 55.4g carb, 3.6g fiber, 42mg chol, 2.6mg iron, 947mg sod, 82mg calc.