:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Ingredients
Topping
- ¾ cup salted peanuts
Dressing
- ½ cup bottled Asian sesame dressing
- 1/3 cup mirin (Japanese sweet wine)
- ¼ cup fish sauce
- 1 tablespoon sriracha sauce, or more to taste
Marinade
- ¼ cup mirin (Japanese sweet wine)
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sriracha sauce, or more to taste
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 pound thin-cut boneless pork chops, sliced very thinly
- 1 tablespoon vegetable oil
Salad
- 1 (8 ounce) package rice vermicelli noodles
- 1 pound cooked and peeled shrimp
- 1 bunch scallions, thinly sliced
- 1 head red leaf lettuce, coarsely shredded
- 1 ½ cups matchstick-cut carrots
- 1 cucumber – peeled, seeded, and cut into 1-inch matchsticks
- ½ red bell pepper, cut into 1-inch matchsticks
- 1 bunch cilantro, stems discarded
Directions
Step 1
Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
Step 2
Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
Step 3
Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
Step 4
Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
Step 5
Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
Step 6
Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
Cook’s Notes:
You can make it meatless, with pork, shrimp, chicken breast, flank steak, pressed tofu, or any combination. I generally use pork and shrimp for authenticity, but any combination of meats and shrimp is very good. Cook tofu separately if using.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 478 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat4g | 21% |
| Cholesterol130mg | 43% |
| Sodium1926mg | 84% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber4g | 15% |
| Total Sugars12g | |
| Protein28g | |
| Vitamin C21mg | 105% |
| Calcium89mg | 7% |
| Iron4mg | 21% |
| Potassium673mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/2California-Roll-Rice-Noodle-Bowl-2000-a52fe0cd6c4b442a86b9d78597b73cac.jpg)
:max_bytes(150000):strip_icc()/9442646-0b487af41b254702addc73328707b90a.jpg)
:max_bytes(150000):strip_icc()/Quick-Sesame-Chicken-Noodle-Bowl-thedailygourmet-2x1-1-2000-3e2b1cf01c424552aa99d8a7a1760265.jpg)
:max_bytes(150000):strip_icc()/9224222-ed0c13ed0d6948f4a223a117beef2b51.jpg)
:max_bytes(150000):strip_icc()/KH_091422_AR4851-2x1-1-2000-9cc0f484bb524e419c908c88430d5fd4.jpg)
Leave feedback about this