Subj : Salad Bar - 27
To   : All
From : Dave Drum
Date : Wed Oct 08 2025 14:25:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tangy Pork Noodle Salad w/Lime & Lots Of Herbs
 Categories: Citrus, Pork, Pasta, Vegetables, Chilies
      Yield: 4 Servings
 
      1 ts Fine grated lime zest
  2 1/2 tb Fresh lime juice; more to
           - taste
      2 tb Fresh orange juice
      2 tb Fish sauce; more as needed
      1 tb Honey
           Fine sea salt
      4 tb Oil
    1/2 c  Thin sliced shallot
      6 oz Pad Thai or other flat rice
           - noodles
      2 cl Garlic; fine grated or
           - mashed to a paste
      1    (2") piece ginger; peeled,
           - grated (about 2 teaspoons)
      1    Thai or serrano chile; thin
           - sliced
      1 lb Ground pork
      1 c  Thin sliced cucumbers
      2    Scallions; white & green,
           - sliced
  1 1/4 c  Cherry tomatoes; halved
      1 c  Mung bean sprouts
           +=OR=+
      1 c  Lettuce
      1    Packed cup mint leaves
      1    Packed cup cilantro or basil
           - sprigs
      2 c  Shredded romaine or other
           - crisp lettuce
           Red-pepper flakes; for
           - serving
           Lime wedges; for serving
 
  In a small bowl, whisk together lime zest and juice,
  orange juice, 2 tablespoons fish sauce, honey and a
  small pinch of salt. Pour half of the mixture into a
  large bowl and whisk in 3 tablespoons grapeseed oil and
  the shallots. Set both mixtures aside.
  
  Cook noodles in salted water and according to package
  
  directions. Rinse under running water to remove any
  excess starch, then drain well and add to bowl with
  shallots, tossing well. Set aside while preparing
  remaining ingredients.
  
  Heat remaining 1 tablespoon grapeseed oil in a large
  skillet over medium-high heat. Add garlic, ginger and
  chile, and cook until lightly golden and aromatic, about
  1 minute. Add pork and stir, breaking up pieces with a
  wooden spoon. Cook without stirring too often, until
  browned, about 8 minutes. Pour in lime juice mixture
  from the small bowl. Simmer gently until most of the
  liquid is evaporated, stirring to coat pork in the
  glaze, another 1 minute. Remove from heat and set aside
  to cool slightly.
  
  Add pork, cucumbers, scallions, cherry tomatoes, bean
  sprouts and herbs to the noodles and toss well to
  combine. Taste and add more fish sauce, lime juice or
  both. Just before serving, toss in lettuce, and serve
  sprinkled with red-pepper flakes with lime wedges on the
  side.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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