Chinese Egg Noodle Salad with Pork

This salad, with Chinese egg noodles, sliced pork tenderloin, and red bell peppers is hearty enough for lunch or a summer dinner. 

This salad is tossed with a vinaigrette of oil, sherry vinegar, soy sauce, ginger, lime juice, plus a tiny bit of sugar and hot sauce. It's so tasty, bright, and refreshing. 

This salad is pretty easy to make and it is a satisfying and flavorful meal. 

Note: Just to be clear, it's not a Chinese salad... instead it's a salad that includes Chinese egg noodles. The noodles consist of wheat, eggs, water, and salt. If you are shopping in an Asian market, you can find them both fresh and dried. 

If you can't find Chinese egg noodles (sometimes labeled lo mein noodles), you can easily substitute angel hair pasta (capellini). 

How to Make Chinese Egg Noodle Salad with Pork:

First, cook the pork tenderloin, either on the grill, a grill pan, the broiler, or in the oven (after searing). Rub the meat with oil and sprinkle it with salt and pepper before grilling. It's also a good idea, if you have time, to sprinkle the pork at least an hour or more before grilling. 

I cooked mine under the broiler, turning it often, which took about 15 minutes. The cooking time depends on the thickness of your tenderloin. 

While the pork is cooking, make the dressing and cook the noodles. The length of time the noodles take to cook depends on the package directions. Mine took just three minutes. 

Be sure to cool the noodles after draining them in cold running water to stop the cooking. 

Toss the noodles with the vegetables and dressing and divide the noodles among four to six plates or bowls. 

Finally, when the pork is ready, slice it and divide it among the servings. 

Recipe Variations:

Feel free to skip the serrano peppers in the recipe. I add them because they add some heat to the whole dish, but I don't actually eat them. 

If you don't want pork, feel free to add sliced grilled boneless chicken thighs or even grilled shrimp or scallops instead. 

The salad is also great as a side dish without any protein. 

More Noodle Recipes You May Also Enjoy: 

Edamame Noodle Salad (Great Asian flavors)

Cheese Noodle Ring (a Midwest old school dish)

Salmon Noodle Casserole (a super easy weeknight recipe)

Pasta Carbonara Torte (cheese goodness)

This week, the Sunday Funday group is sharing pasta and noodle salad recipes. Save these recipes for your upcoming summer picnics and cookouts!

Pasta and Noodle Salads:

• Sneha's Recipe: Italian Pasta Salad With Basil Dressing 
• Amy's Cooking Adventures: Caprese Pasta Salad 
• A Day in the Life on the Farm: Couscous Salad 
• Palatable Pastime: Pineapple and Butternut Macaroni Salad 
• Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 
• Mayuri's Jikoni: Tropical Pasta Salad 
• Cook with Renu: Vegetable Orzo Pasta Salad

Chinese Egg Noodle Salad with Pork

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

This salad, with Chinese egg noodles, sliced pork tenderloin, and red bell peppers is hearty enough for lunch or a summer dinner.

Ingredients

For the Dressing

• 2 tablespoons neutral oil
• 1 tablespoon soy sauce
• Juice of one lime
• 2 teaspoons sherry vinegar
• 1 teaspoon minced fresh ginger
• 2 pinches granulated sugar
• 2 to 3 drops sriracha sauce

For the Salad

• 1 (3/4 pound) pork tenderloin
• 1 tablespoon neutral oil
• Salt and freshly ground black or white pepper
• 8 ounces dried Chinese egg noodles (or 1 pound of fresh noodles)
• 1 red bell pepper, seeds and ribs removed, and thinly sliced
• 1 serrano pepper, thinly sliced, and seeds shaken out
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped flat-leaf parsley leaves
• All of the dressing

Instructions

To Make the Dressing

1. Add all of the ingredients to a blender and puree. Set aside.

To Make the Salad

1. Rub the pork tenderloin with the oil and sprinkle with salt and pepper.
2. Broil or grill the pork until it reaches an internal temperature of 150 degrees F. This should take 10 to 15 minutes. Place on a cutting board and tent with foil.
3. While the pork is cooking, cook the noodles according to the package directions. Drain and rinse with cold water to cool.
4. Place the noodles in a large bowl, add the vegetables and the herbs. Pour in the dressing and toss with tongs.
5. Slice the pork tenderloin into 3/8 inch slices.
6. Divide the noodles among six bowls and top with slices of the pork tenderloin.
7. Serve.

Notes

For a tender and more juicy tenderloin, salt it in advance to dry brine it in the refrigerator.

Nutrition Facts

Calories

298.06

Fat (grams)

12.59 g

Sat. Fat (grams)

2.47 g

Carbs (grams)

14.81 g

Fiber (grams)

1.46 g

Net carbs

13.35 g

Sugar (grams)

1.78 g

Protein (grams)

29.91 g

Cholesterol (grams)

86.06 mg

https://www.karenskitchenstories.com/2023/05/chinese-egg-noodle-salad-with-pork.html

Karen's Kitchen Stories

pork, Chinese egg noodles

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Recipe adapted from Salad a Day: 365 Recipes for Every Day of the Year from Williams Sonoma.