Best 6 Grilled Pork And Noodle Salad With Basil Cilantro And Mint Recipes

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Calling all food enthusiasts and flavor seekers! Embark on a culinary journey to Southeast Asia with this grilled pork and noodle salad, an explosion of taste and texture that will tantalize your taste buds. This delectable dish combines the savory richness of grilled pork, the refreshing crunch of vegetables, the chewiness of noodles, and the aromatic freshness of herbs. Get ready to indulge in a symphony of flavors with our collection of four unique recipes that cater to various dietary preferences. From a classic Vietnamese-style grilled pork and noodle salad to a vegan delight featuring tofu and a gluten-free alternative using rice noodles, we have a recipe for everyone. Grab your chopsticks and prepare to be amazed!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK NOODLE SALAD



Grilled Pork Noodle Salad image

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Steps:

  • In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CILANTRO-AND-MINT SALAD



Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
  • When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

COLD ASIAN NOODLES WITH PORK



Cold Asian Noodles With Pork image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium carrots, halved lengthwise and thinly sliced crosswise
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
1/2 jalapeno pepper, seeded and thinly sliced
1/3 cup rice vinegar (not seasoned)
1 tablespoon fish sauce
Kosher salt and freshly ground pepper
4 ounces rice vermicelli noodles
1 1/2 pounds boneless center-cut pork chops, trimmed of excess fat
3 tablespoons vegetable oil
1 tablespoon hoisin sauce, plus more for brushing
2 cups thinly sliced romaine lettuce
1 1/2 cups fresh cilantro, basil and/or mint

Steps:

  • Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
  • Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
  • Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
  • Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
  • Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g

Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams

VIETNAMESE RICE NOODLE SALAD



Vietnamese Rice Noodle Salad image

Categories     Salad     Nut     Pasta     Side     Quick & Easy     Backyard BBQ     Peanut     Summer     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 side-dish servings

Number Of Ingredients 9

4 oz thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Steps:

  • Soak noodles in hot water 10 minutes, then drain in a large sieve.
  • Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
  • Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

CILANTRO PORK TENDERLOIN



Cilantro Pork Tenderloin image

I found this recipe in a magazine, then added extra cumin and mustard to satisfy my family's taste for spicy foods. I like to serve pork frequently.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1-1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
3 tablespoons honey
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground mustard
1 pork tenderloin (1 to 1-1/4 pounds)

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Nutrition Facts :

VIETNAMESE NOODLE SALAD WITH GRILLED PORK



Vietnamese Noodle Salad With Grilled Pork image

There's only about 25-30 minutes of actually "cook" time in the various steps. The prep time seems significant, but it overlaps and goes quick. By Mai Pham from Fine Cooking..

Provided by gailanng

Categories     One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 23

8 ounces dried rice vermicelli
1/4 cup sugar
2 large shallots, sliced (or 5 scallions white parts only, chopped)
2 teaspoons fish sauce
2 teaspoons soy sauce
1 pinch salt
2 tablespoons vegetable oil
1 1/2 lbs pork loin or 1 1/2 lbs pork sirloin roast, sliced into large pieces about 1/4-inch thick
2 cups washed and shredded romaine lettuce (red, or green leaf lettuce)
2 cups fresh crisp bean sprouts
1 1/2 cups cucumbers, peeled seeded and julienned
1/3-1/2 cup roughly chopped mint leaf
1/3-1/2 cup roughly chopped basil or 1/3-1/2 cup Thai basil
2 tablespoons chopped roasted peanuts
12 sprigs fresh cilantro
1 garlic clove
2 -3 thai bird chiles, cored seeded and minced, to taste (or 1 small jalapeno or serrano chile)
1/2 teaspoon ground chili paste (to taste)
2/3 cup hot water
1/4 cup granulated sugar
1/4 cup fish sauce
1 1/2-2 tablespoons fresh lime juice
2 tablespoons shredded carrots (optional)

Steps:

  • Cook the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
  • Marinate and cook the pork: Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
  • Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
  • Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 tablespoons over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
  • Nuoc Cham: In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water and sugar. Stir well. Add the fish sauce and lime juice (start off with 1 1/2 tablespoons) and combine. Float the carrots on top. Let sit for at least 15 minutes before using.

Nutrition Facts : Calories 811, Fat 34.7, SaturatedFat 9.8, Cholesterol 102.1, Sodium 2098.6, Carbohydrate 83, Fiber 3.6, Sugar 29.3, Protein 41.6

Tips:

  • Use fresh herbs: Basil, cilantro, and mint are all essential for this recipe. Fresh herbs will give your salad the best flavor. If you can't find fresh herbs, you can substitute dried herbs, but use only half the amount.
  • Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooked pork will be tough and dry.
  • Use a good quality rice noodle: Rice noodles can vary in quality. Look for a noodle that is made with 100% rice flour and that is not too thin. Thin noodles will break down easily in the salad.
  • Make the dressing ahead of time: The dressing can be made up to 2 days in advance. This will give the flavors time to meld together.
  • Serve the salad cold or at room temperature: This salad is best served cold or at room temperature. If you serve it warm, the noodles will become soft and mushy.

Conclusion:

This grilled pork and noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and is sure to please everyone at your table. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!

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