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Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint

Spicy pork tenderloin gets tossed with delicate rice vermicelli and a medley of fresh herbs in this noodle salad, which is satisfying yet surprisingly light.

  • prep: 30 mins
    total time: 1 hour 40 mins
  • servings: 6
Photography: Katie Quinn Davies

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Ingredients

  • 2 teaspoons sambal oelek (Asian chili paste; ethnicfoodsco.com)
  • 3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce; ethnicfoodsco.com)
  • 1 tablespoon plus 1 teaspoon safflower oil
  • 1 pork tenderloin (about 14 ounces), trimmed
  • 1/4 cup fresh lime juice (from 2 limes)
  • 3 tablespoons sugar
  • 1 tablespoon finely chopped fresh red Thai chile
  • 5 ounces rice vermicelli
  • 2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline
  • 1/2 large carrot, peeled and cut into matchsticks
  • 1 small shallot, very thinly sliced lengthwise (about 1/4 cup)
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/3 cup coarsely chopped fresh mint
  • 1/3 cup coarsely chopped fresh basil
  • Garnish: cilantro, mint, and basil sprigs

Cook's Note

Pork can be marinated for up to 2 days. Salad can be refrigerated for up to 3 hours. Garnish with herb sprigs just before serving.

Directions

  1. Step 1

    Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.

  2. Step 2

    Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.

  3. Step 3

    Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.

  4. Step 4

    Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.

  5. Step 5

    Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.

Source
Martha Stewart Living, April 2011

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Reviews (1)

  • 19 Apr, 2013

    This is one of the yummiest salads I have ever made! SO fresh tasting, perfect for spring and summer. I have passed it on to several friends.