MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tangy Pork Noodle Salad With Lime & Lots Of Herbs
 Categories: Citrus, Pork, Pasta, Vegetables, Chilies
      Yield: 4 Servings

      1 ts Lime zest; fine grated
  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  Shallot; thin sliced
      6 oz Pad Thai or other flat rice
           - noodles
      2 cl Garlic; fine grated or
           - mashed to a paste
      2 gb Fresh ginger (2");
           - peeled, grated
      1    Thai or serrano chile;
           - thin sliced
      1 lb Ground pork
      1 c  Cucumbers; thin sliced
      2    Scallions; white & green,
           - sliced
  1 1/4 c  Cherry tomatoes; halved
      1 c  Mung bean sprouts -OR-
      1 c  Lettuce
      1 c  Mint leaves; packed
      1 c  Cilantro or basil sprigs;
           - packed
      2 c  Romaine or other crisp
           - lettuce; shredded
           Red-pepper flakes;
           - for serving
           Lime wedges; for serving

  In a small bowl, whisk together lime zest and juice, orange juice,
  2 tb fish sauce, honey, and a small pinch of salt. Pour half of the
  mixture into a large bowl and whisk in 3 tb 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 tb 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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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