Pork and Udon Noodle Salad
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 14 G., saturated fats 7 G., proteins 37 G., carbohydrates 68 G., fiber 8 G., cholesterol 64 mg, sodium 1138 mg, sugar 13 G.
Calories 550, total fat 14 G., saturated fats 7 G., proteins 37 G., carbohydrates 68 G., fiber 8 G., cholesterol 64 mg, sodium 1138 mg, sugar 13 G.
This salad gets its amazing flavor from a dressing made of coconut milk, brown sugar, and fish sauce. The same dressing is rubbed onto the pork tenderloin before grilling. Slice the cooked pork into thin strips, like udon noodles, and combine all the ingredients, sprinkling with the crispy topping and fragrant fresh mint.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 450g pork tenderloin, trimmed of fat
- 0.5 cup + 1 teaspoon coconut milk
- 2 tbsp + 1 tsp fish sauce
- 2 tbsp + 1 tsp firmly packed light brown sugar
- 2 tbsp freshly squeezed lime juice + lime wedges for serving
- 2 tsp garlic chili sauce
- 3 packages of 200g fresh or frozen udon noodles
- 1 package (350 g) of ready-made Asian salad mix, no dressing packet needed
- 1 cup bean sprouts
- 1 cup fresh mint, torn
- 1 cup fresh basil, torn
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Recipes with similar ingredients: pork tenderloin, salad mix, bean sprouts, mint, basil, udon noodles, chili sauce, fish sauce, coconut milk
Cooking the dish according to the recipe:
- Preheat the oven to broil. Line a baking sheet with foil. Season the pork with salt and black pepper. In a small bowl, combine 1 teaspoon each of coconut milk, fish sauce, and brown sugar. Rub the mixture all over the pork, place it on the prepared baking sheet, and broil until the top is browned, about 7 minutes.
- Flip and cook until a thermometer inserted into the thickest part of the tenderloin registers 145°F (63°C), 5 to 8 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Thinly slice the tenderloin against the grain, then cut into strips.
- Meanwhile, bring a large pot of water to a boil for the noodles. Microwave the remaining 1/2 cup coconut milk until the solids melt, about 30 seconds (do not boil). Add the lime juice, chili-garlic sauce, and the remaining 2 tablespoons of fish sauce and brown sugar.
- Add the noodles to boiling water; cook until tender but still firm, about 30 seconds for fresh noodles and 2 minutes for frozen noodles. Drain and rinse under cold water to cool. Shake off any excess water.
- In a large bowl, combine the noodles, pork, salad vegetables, bean sprouts, and half the coconut dressing; season with salt and pepper to taste. Divide among plates and drizzle with the remaining dressing. Top with the crunchy salad topping, mint, and basil, and serve with lime wedges.
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