Crispy Pork & Rice Noodle Salad
A refreshingly light, yet rather hearty viet-style pork and noodle salad
Ingredients
- 1½ lb Rice Vermicelli Noodles
- 1 English Cucumber cut into 2 inch matchsticks
- 2 Carrots cut into 2 inch matchsticks
- 1 Red Bell Pepper cut into 2 inch matchsticks
- 2 Romaine Hearts chopped
For the Crispy Pork
- 1 lb Ground Pork
- 1 tbsp Cornstarch
- 1 tsp Ground Ginger
- ½ tsp White Pepper
- 1 tbsp Soy Sauce
- ¼ cup Oil
- ½ cup Water
For the Dressing
- ¼ cup Soy Sauce
- ¼ cup Oil
- ¼ cup Lime Juice
- ¼ cup Rice Vinegar
- ¼ cup Brown Sugar
- 2 Garlic Cloves minced
- 1 tsp Ground Ginger
- ½ tsp White Pepper
Instructions
- Combine the dressing ingredients in a mason jar and secure the lid. Shake until well combined and set aside.
- In a small bowl combine all of the ingredients for the crispy pork (except the ground pork) with a whisk.
- Start water boiling for noodles.
- In a large frying pan over medium high heat, add the ground pork. Cook and crumble until no longer pink. Pour the cornstarch mixture over the pork and continue to cook until crispy. Remove from heat and let cool for at least 10 minutes.
- Add the rice noodles to the boiling water. Cook for 4-5 minutes (or as directed on the package). Drain and rinse with cold water.
- In a large mixing bowl, add all of the vegetables, the cooled pork and chilled rice noodles. Toss to combine some and then pour the dressing over the top. Toss more to evenly coat.
- Serve right away or cover bowl and chill in refrigerator for a few hours.
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