Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
In small skillet, heat vegetable oil over medium-high heat; saut?hallots until deep golden, about 4 minutes. Pour through sieve into shallow bowl; set shallots aside.
To oil, add garlic, sugar, fish sauce and pepper; add pork and toss. Thread pork onto skewers. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Sauce: In large bowl, mix together lime juice, carrot, fish sauce, garlic, sugar, hot pepper and 1/4 cup (50 mL) water. Set 1 tbsp (15 mL) aside.
In large pot of boiling water, cook noodles until tender but firm, 2 to 3 minutes. Drain and chill under cold water; drain well. Add noodles to sauce along with fried shallots, bean sprouts and chopped basil and coriander.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until browned at edges but still moist, about 5 minutes. Arrange over noodles. Drizzle with reserved sauce; sprinkle with peanuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 1845 mg
- Protein 25 g
- Calories 700.0
- Total fat 16 g
- Cholesterol 45 mg
- Saturated fat 3 g
- Total carbohydrate 112 g
- Iron 16.0
- Folate 28.0
- Calcium 7.0
- Vitamin A 26.0
- Vitamin C 23.0