TLC Cooking "Emeril's Asian Noodle Salad"

Emeril's Asian Noodle Salad

YIELD 1 serving

4 ounces thin vermicelli rice noodles, reconstituted in hot water according to package directions and drained

INGREDIENTS

1/2 cup	finely shredded red cabbage
1/2 cup	julienned carrots
1/2 cup	julienned daikon
2 tablespoons	brown rice wine vinegar
2 tablespoons	canola oil
1 tablespoon	Sriracha or other Asian hot sauce
1 tablespoon	fresh orange juice
1/2 teaspoon	fish sauce
1/4 teaspoon	sesame oil
1/4 teaspoon	minced ginger
1/4 teaspoon	minced garlic
9 to 10 1/4‑inch	slices cooked pork tenderloin
2 tablespoons	cilantro leaves
4 teaspoons	toasted chopped peanuts
Hoisin sauce, for serving
Sriracha sauce, for serving

PREPARATION:

In a medium bowl combine the vermicelli rice noodles, cabbage, carrots, and daikon.
In a small bowl combine the rice wine vinegar, canola oil, Sriracha, orange juice, fish sauce, sesame oil, ginger, and garlic and stir to blend. Pour the vinaigrette over the noodle mixture and toss to combine. Transfer to a serving bowl or plate.
Slice the pork slices crosswise into thin strips. Scatter the pork over the top of the noodle salad. Top with the cilantro and peanuts. Drizzle with the Hoisin and Sriracha sauce to taste and serve immediately.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
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This recipe appears in: Asian

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