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Asian Vermicelli Salad With Sliced Pork

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“Water chestnuts, snow peas and/ or bamboo shoots would be delicious additions. Add a pinch of sugar to the rice vinegar for a sweet and sour salad.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim pork loin of fat, pound flat and slice into thin strips.
  2. Break the vermicelli into 2" threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt; cook until al dente.
  3. While the pasta cooks, heat the oil in a wok or large skillet over medium high heat.
  4. Stir fry the pork strips in the oil for 2 minutes.
  5. Add the garlic and ginger and cook for 30 seconds, stirring constantly to keep it from burning.
  6. Add the carrots and the celery and stir fry for 2 minutes more.
  7. Drain the pasta and toss it in a large bowl with the pork mixture.
  8. Drizzle the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt, pepper and Tabasco and toss thoroughly.
  9. Pour the vinegar and sherry over the salad and toss again.
  10. Serve the salad at room temperature or chilled.

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