Cellophane-Noodle Salad with Roast Pork Recipe

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Cellophane-Noodle Salad with Roast Pork
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Ingredients
21
Count
Nutrition
371
Calories
Total time
6720
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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).
  3. Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
  4. Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
  5. 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.
  6. 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.
  7. Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.
  8. 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.
  9. 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.
  10. 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.
  11. Assemble salad: Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
  12. Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
  13. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
  14. Cooks' notes: · You can substitute pork tenderloin for the pork butt. · Dressing can be made 1 day ahead. Bring to room temperature before using. · The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.17 Kcal (1554 kJ)
Calories from fat 58.83 Kcal
% Daily Value*
Total Fat 6.54g 10%
Cholesterol 27.4mg 9%
Sodium 672.69mg 28%
Potassium 491.64mg 10%
Total Carbs 63.16g 21%
Sugars 8.17g 33%
Dietary Fiber 4.35g 17%
Protein 12.63g 25%
Vitamin C 21.7mg 36%
Vitamin A 0.7mg 24%
Iron 73.2mg 407%
Calcium 74mg 7%
Amount Per 100 g
Calories 141.63 Kcal (593 kJ)
Calories from fat 22.45 Kcal
% Daily Value*
Total Fat 2.49g 10%
Cholesterol 10.46mg 9%
Sodium 256.68mg 28%
Potassium 187.6mg 10%
Total Carbs 24.1g 21%
Sugars 3.12g 33%
Dietary Fiber 1.66g 17%
Protein 4.82g 25%
Vitamin C 8.3mg 36%
Vitamin A 0.3mg 24%
Iron 27.9mg 407%
Calcium 28.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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