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Title: Tangy Pork Noodle Salad w/Lime & Lots Of Herbs
Categories: Citrus, Pork, Pasta, Vegetables, Chilies
Yield: 4 Servings

1 ts Fine grated lime zest
2 1/2 tb Fresh lime juice; more to
- taste
2 tb Fresh orange juice
2 tb Fish sauce; more as needed
1 tb Honey
Fine sea salt
4 tb Oil
1/2 c Thin sliced shallot
6 oz Pad Thai or other flat rice
- noodles
2 cl Garlic; fine grated or
- mashed to a paste
1 (2") piece ginger; peeled,
- grated (about 2 teaspoons)
1 Thai or serrano chile; thin
- sliced
1 lb Ground pork
1 c Thin sliced cucumbers
2 Scallions; white & green,
- sliced
1 1/4 c Cherry tomatoes; halved
1 c Mung bean sprouts
+=OR=+
1 c Lettuce
1 Packed cup mint leaves
1 Packed cup cilantro or basil
- sprigs
2 c Shredded romaine or other
- crisp lettuce
Red-pepper flakes; for
- serving
Lime wedges; for serving

In a small bowl, whisk together lime zest and juice,
orange juice, 2 tablespoons fish sauce, honey and a
small pinch of salt. Pour half of the mixture into a
large bowl and whisk in 3 tablespoons grapeseed oil and
the shallots. Set both mixtures aside.

Cook noodles in salted water and according to package

directions. Rinse under running water to remove any
excess starch, then drain well and add to bowl with
shallots, tossing well. Set aside while preparing
remaining ingredients.

Heat remaining 1 tablespoon grapeseed oil in a large
skillet over medium-high heat. Add garlic, ginger and
chile, and cook until lightly golden and aromatic, about
1 minute. Add pork and stir, breaking up pieces with a
wooden spoon. Cook without stirring too often, until
browned, about 8 minutes. Pour in lime juice mixture
from the small bowl. Simmer gently until most of the
liquid is evaporated, stirring to coat pork in the
glaze, another 1 minute. Remove from heat and set aside
to cool slightly.

Add pork, cucumbers, scallions, cherry tomatoes, bean
sprouts and herbs to the noodles and toss well to
combine. Taste and add more fish sauce, lime juice or
both. Just before serving, toss in lettuce, and serve
sprinkled with red-pepper flakes with lime wedges on the
side.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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