Best 4 Cellophane Noodle Salad With Roast Pork Recipes

CELLOPHANE-NOODLE SALAD WITH ROAST PORK

Steps:

• Make pork:
• Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
• Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
• Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
• Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
• Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
• Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• Make dressing while pork roasts:
• Blend together all dressing ingredients in a blender until smooth. Stir before using.
• Cook noodles and beans for salad while pork finishes roasting:
• Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
• Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
• Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
• Assemble salad:
• Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
• Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
• Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

CELLOPHANE NOODLES WITH GROUND PORK RECIPE - (4.6/5)

Steps:

• Soak the bean thread noodles in cool water. They'll soften in 15 to 20 minutes. Season the ground pork with the soy sauce or tamari, the rice wine, the sesame oil and a pinch of white sugar. Toss thoroughly. Mince the garlic cloves and ginger and roughly chop the Tianjin preserved vegetable if using. Halve the scallions lengthwise and chop finely, keeping the white parts and green parts separate. Drain the noodles. Combine the ingredients for the sauce and mix together well. Place a wok over high heat and swirl in 1 tablespoon of the oil. Add the scallion whites and marinated pork and stir-fry until lightly browned. Don't worry about going for a deep brown crust. Lift out of the wok with a slotted spoon and set aside. Over low-medium heat, refresh the wok with the remaining 1/2 tablespoon of vegetable oil. Add the ginger, garlic, preserved vegetable and chili bean sauce. Let the flavors mingle for a minute or two. Raise the heat to high and add the drained noodles. Toss the noodles thoroughly with the oil and aromatics, then add the sauce. Once the noodles have absorbed the sauce (this will happen quickly), add the reserved pork. Finally, toss in the scallion greens and frozen peas. Stir-fry just until the peas have thawed and serve.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

COLD SOBA NOODLES WITH PORK TENDERLOIN

Steps:

• Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
• Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
• Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
• Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
• Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.