Grilled Pork Noodle Salad
boneless pork chops, 1/2-inch thick, about 12 oz. total
cup bottled ginger vinaigrette salad dressing or balsamic vinaigrette
teaspoon anise seed, crushed
7 ounce package rice sticks
cup salad oil
cups torn romaine lettuce leaves
cups peeled, seeded and thinly sliced cucumber
cup coarsely chopped mint leaves
cup coarsely chopped Thai basil leaves or basil leaves
cup shredded carrot
cup chopped roasted peanuts
Fresh cilantro sprigs
- Place chops in self-sealing plastic bag. Add 1/4 cup ginger vinaigrette and 1/4 teaspoon anise seeds. Seal bag. Marinate in refrigerator 1 to 4 hours, turning bag occasionally. Drain and discard marinade. Grill chops on rack of uncovered grill over direct medium heat for 12 to 15 minutes or until juices run clear and an instant read thermometer registers 160 degrees F; turn chops once. Place on cutting board; let stand 5 minutes. Slice diagonally.
- Cook noodles according to package directions. Drain in a colander; rinse with cold water until water runs clear. Let noodles drain 20 minutes; with kitchen shears, snip noodles into 3 to 4 inch lengths. In a bowl, toss noodles with 13 cup oil and remaining anise seeds. Cover and set aside.
- In a bowl toss lettuce, cucumber, and herbs. If preparing ahead of time (up to 4 hours), cover with damp paper towels and refrigerate.
- Toss greens with remaining 1/4 cup ginger vinaigrette. Divide noodles among four plates or shallow soup bowls; top with greens and sliced pork. Top with carrot, peanuts, and cilantro. If desired, squeeze fresh lime on salads. Makes 4 servings.