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4 ounces thin vermicelli rice noodles, reconstituted in hot water according to package directions and drained
1/2 cup finely shredded red cabbage
1/2 cup julienned carrots
1/2 cup julienned daikon
2 tablespoons brown rice wine vinegar
2 tablespoons canola oil
1 tablespoon Sriracha or other Asian hot sauce
1 tablespoon fresh orange juice
1/2 teaspoon fish sauce
1/4 teaspoon sesame oil
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
9 to 10 1/4-inch slices cooked pork tenderloin
2 tablespoons cilantro leaves
4 teaspoons toasted chopped peanuts
Hoisin sauce, for serving
Sriracha sauce, for serving
In a medium bowl combine the vermicelli rice noodles, cabbage, carrots, and daikon.
In a small bowl combine the rice wine vinegar, canola oil, Sriracha, orange juice, fish sauce, sesame oil, ginger, and garlic and stir to blend. Pour the vinaigrette over the noodle mixture and toss to combine. Transfer to a serving bowl or plate.
Slice the pork slices crosswise into thin strips. Scatter the pork over the top of the noodle salad. Top with the cilantro and peanuts. Drizzle with the Hoisin and Sriracha sauce to taste and serve immediately.
Yield: 1 serving
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