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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
50 mins
Snow peas, Fresno chile peppers, and scallions stand out in this gorgeous sesame pork noodle salad.
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Ingredients
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. olive oil
- 2 Tbsp. rice wine vinegar
- 4 tsp. packed light brown sugar
- 1 Tbsp. toasted sesame oil
- 2 tsp. minced fresh ginger
- 2 garlic cloves, minced
- Vegetable oil, for the grill
- 2 pork tenderloins (2 pounds total)
- Kosher salt and black pepper, to taste
- 3 3-ounce packages ramen noodles (seasoning packets, discarded)
- 8 ounces snow peas, cut into thirds
- 1 7-ounce bag bean sprouts (3 cups)
- 3 cups shredded coleslaw mix
- 4 scallions, thinly sliced
- 1 1/2 cups fresh cilantro
- 1 Fresno chile pepper, thinly sliced (optional)
Directions
- Step 1Make the dressing: Whisk the soy sauce, olive oil, vinegar, brown sugar, sesame oil, ginger and garlic in a medium bowl. Set aside.
- Step 2Preheat a grill to medium high and oil the grates. Season the pork with salt and pepper on both sides and grill, turning occasionally, until a thermometer inserted into the center registers 145 ̊, 17 to 22 minutes.
- Step 3Remove the pork to a cutting board and let rest 10 minutes, then slice. Place in a large bowl, add 1/4 cup of the dressing and toss to coat.
- Step 4Meanwhile, bring a large pot of water to a boil. Add the ramen and cook according to the package directions, adding the snow peas during the last minute of cooking. Drain the noodles and snow peas and run under cool water.
- Step 5Place the noodles and snow peas in a large bowl. Snip the noodles into smaller pieces with kitchen shears. Add the bean sprouts, coleslaw mix and remaining dressing and toss. Add the scallions, cilantro and chile (if using) and toss again. Add the pork and lightly toss, or serve the pork over the noodles.
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