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| Rice Stick Noodles With Grilled Pork |
Hits: 3 |
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| Date Added: |
November 20, 2008 |
| Calories: |
99 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Main Dish, Pork, Copy Cat / Restaurant |
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| Ingredients: |
1 boneless pork loin - (abt 1 lb)
1/4 cup sugar
1 teaspoon lemon juice
1/3 cup cold water
1/4 cup hot water
1/2 teaspoon freshly-ground black pepper
2 shallots
2 tablespoons peanut or corn oil
1 1/2 teaspoons soy sauce
1 1/2 teaspoons fish sauce
=== GARLIC-LIME DIPPING SAUCE ===
1/4 cup sugar
1/4 cup hot water
1 fresh red serrano chili
2 garlic cloves
1/3 cup lime juice
1/4 cup fish sauce
=== RICE NOODLES AND VEGETABLES ===
1 pound dried rice stick noodles
4 tablespoons coarsely-chopped fresh mint
4 tablespoons coarsely-chopped fresh cilantro
1 cup finely-julienned peeled cucumber
1 finely-julienned peeled carrot
1 fresh red serrano chili
1 cup finely-shredded red cabbage
1/4 cup coarsely-chopped roasted peanuts
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Enclose the pork in plastic wrap and place in a freezer until partially frozen, about 1 hour. Meanwhile, in a small, heavy saucepan over medium heat, combine the sugar and cold water. Bring to a boil, swirl the pan and cook just until large, thick, deep brown bubbles form, 5 to 8 minutes. Do not allow the sugar syrup to burn. Remove from the heat and carefully stir in the 1/4 cup hot water. Place over medium-high heat and cook, stirring constantly, until the sugar is caramelized and forms a light syrup that coats the back of a spoon, about 3 minutes more. Remove from the heat and add the lemon juice and pepper. Pour into a large bowl and let cool. Stir in the shallots, oil, soy sauce and fish sauce.
- Cut the pork across the grain into very thin slices, then into strips 1 inch wide. Place between 2 sheets of plastic wrap. Using a meat pounder, gently pound the strips until slightly flattened. Add to the caramelized sugar mixture. Cover and refrigerate for 20 minutes.
- To make the dipping sauce, in a bowl, combine the sugar and hot water, stirring to dissolve the sugar. Seed and finely chop the serrano chili. Add to the sauce with the garlic, lime juice and fish sauce.
- Place the rice noodles in a bowl, add warm water to cover and soak until soft, about 15 minutes. Drain. Bring a large pot three-fourths full of water to a boil; add the noodles and cook until tender, about 1 minute. Drain, rinse with cold running water and drain again thoroughly.
- Prepare a fire in a grill.
- Divide 2 tablespoons each of the mint and cilantro among 6 bowls. Drizzle each with 1 tablespoon dipping sauce. Divide the noodles among the bowls and top with equal amounts of the cucumber, carrot, chili, and cabbage and the remaining mint and cilantro. Cover and refrigerate.
- Oil the grill rack, lay the pork strips flat directly on the rack and grill, turning once, until marked with grill lines, about 2 minutes on each side. Divide the pork strips among the bowls, placing them on the noodles. Sprinkle with the peanuts, drizzle with the remaining dipping sauce and serve at immediately.
- This recipe yields 6 servings.
Notes:
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999). |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 99 |
Calories from Fat 14.6% |
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| Total Fat |
2g |
| Cholesterol |
2mg |
| Sodium |
88mg |
| Carbohydrate |
22g |
| Dietary Fiber |
trace |
| Protein |
trace |
| Exchanges: 0 Vegetable |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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