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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Pork Noodle Salad

Makes: 4 servings
Prep 25 mins Marinate 1 hr Grill 12 mins Stand 20 mins
Grilled Pork Noodle Salad
Ingredients
  • 3  boneless pork chops, 1/2-inch thick, about 12 oz. total
  • 1/2  cup  bottled ginger vinaigrette salad dressing or balsamic vinaigrette
  • 3/4  teaspoon  anise seed, crushed
  • 1 7  ounce package  rice sticks
  • 1/3  cup  salad oil
  • 2  cups  torn romaine lettuce leaves
  • 1 1/2  cups  peeled, seeded and thinly sliced cucumber
  • 1/2  cup  coarsely chopped mint leaves
  • 1/2  cup  coarsely chopped Thai basil leaves or basil leaves
  • 1/2  cup  shredded carrot
  • 1/4  cup  chopped roasted peanuts
  •  Fresh cilantro sprigs
  •  Lime (optional)
Directions

1. 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.

2. 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.

3. In a bowl toss lettuce, cucumber, and herbs. If preparing ahead of time (up to 4 hours), cover with damp paper towels and refrigerate.

4. 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.

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