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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