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Cellophane noodle salad with roast pork

See full recipe on: Smitten Kitchen



Ingredients

For pork
1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain*
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt
For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil**
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeno chile, seeded and minced
For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves

Nutrition 10 servings

Per Serving % Daily Value
Calories 434
Fat 15g 23%
Carbs 54g 18%
Protein 19g 38%
Fiber 7g 29%
Cholesterol 29mg 9%
Sodium 620mg 25%
     
Fat
Carbs
Protein

Preparation






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