"This is an adaptation of a recipe from Gourmet. It is a delicious, light main-course summertime salad. It has plenty of herbs for a fresh taste!"
seasoned rice vinegar
fresh lime juice
finely grated peeled fresh ginger
fresh jalapeno chile, seeded and minced
very thin bean thread noodles
( also known as cellophane, glass, or mung bean noodles)
green beans, trimmed and cut into 3-inch pieces
seedless cucumber, halved lengthwise and sliced diagonally 1/8 inch thick
firm-ripe mango, peeled, pitted, and thinly sliced
loosely packed fresh cilantro leaves
loosely packed fresh mint leaves
loosely packed small fresh basil leaf
Grill pork tenderloin for 25 minutes (or roast at 400°F for 25 minutes).
Blend next 5 ingredients ingredients in a blender until smooth. This will be your dressing.
Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
Meanwhile, cook noodles according to package instructions.
Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
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Pork Tenderloin With Cellophane Noodle Salad (cont.)