Thai Pork & Noodle Salad

Thai Pork and Noodle Salad


1 ¼ pork tenderloin, thinly sliced crosswise

Spicy Asian Dressing, see below

kosher salt

3 ½ ounces Chinese rice noodles, broken in half if long

2 tablespoons vegetable oil, such as safflower

3 carrots, sliced into ribbons with a vegetable peeler (I like to use one of these)

1 English cucumber, halved lengthwise and thinly sliced crosswise

1medium avocado, peeled, pitted and sliced thin

 1/2 of a red, yellow or orange pepper, seeded and sliced thin

¼ cup each, mint cilantro and  fresh basil leaves, torn if large

4 scallions, green part sliced on a long diagonal

chopped peanuts 


Place pork and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight). In a large pot of boiling salted water, cook noodles according to package directions. Drain, and rinse under cold water to stop the cooking. Drain well then transfer to a platter. In a large skillet, heat oil over medium-high. Working in batches, cook pork (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with vegetables and herbs. Drizzle with reserved dressing, and sprinkle with chopped peanuts, if desired.

Serves: 4


Feel free to swap out the veggies listed above for what you like or what's in season or what's in your fridge. Just about any raw veggies go well in this salad. The more, the merrier!

Spicy Asian Dressing 


4 thinly sliced scallion whites

2 medium minced garlic cloves

½ cup soy sauce

½ cup rice vinegar

3 tablespoons light-brown sugar

1 tablespoons honey

1 teaspoon sesame oil

1 tablespoon fresh lime juice

½ teaspoon anchovy paste (or 1 minced canned anchovy)

1 teaspoon sriracha chili sauce


Combine all ingredients in a glass jar and shake well.

Adapted from Martha Stewart Living