Tuesday, August 14, 2012

Brown Rice Vermicelli Salad with Turmeric Curry Pork

I am a big sucker for fancy pants noodles

Some noodle purists may scoff at concepts that stray away 
from the basic white variety, but I will proudly say 
that I am not one of them.

I, for one, welcome the use of yams, buckwheat
whole wheat, tofu, black sesame, beans, kelp and whole wheat.
The weirder the ingredient and color, the better. 

How can you not get excited by the rich variety and 
textures available??
(I then proceed to vehemently shake an imaginary picky 
eater who refuses to ingest food with more 
than one syllable to its name) 

I'm sure you can only imagine my excitement when I saw  
whole grain vermicelli seated proudly in the 
Asian aisle at the supermarket.  

Normally, vermicelli is used to make the much celebrated, Pho.  Since it was a bazillion (no exaggeration here) degrees outside, I chose to use the noodles in a fresh and crisp salad instead. 

Sound familiar?

Past post shout out!

This salad was inspired by 
my favorite Vietnamese dish, Bun Bo Xao

Whole Wheat Vermicelli Noodles

Accessories used to jazz the noodles up! 

Turmeric Curry Pork Loins

I used Curry Powder, Turmeric Powder, Sea Salt,
Onion Powder and Paprika

This papaya shredder can be found in any Asian Market.
I use this shredder to also create
pretty ridges on cucumber slices. 


Ingredients for my Salad Dressin'!
I'm a southern gal, we don't say vinaigrette, we say dressin'! 

Confetti of spice and flavor

Tossed, plated and topped with avocado slices. 

Brown Rice Vermicelli Salad with Turmeric Curry Pork

Serves 4

1 package of Whole Grain Vermicelli Noodles 

For the pork

3 1/2 inch slices of boneless pork tenderloin
1 teaspoon of curry powder
1 teaspoon of onion powder
1 teaspoon of paprika
1 teaspoon of tumeric 
1 teaspoon of sea salt

For the salad

1/2 bunch of chopped cilantro
1 medium cucumber, thinly sliced
1/2 carrot, shredded
1 avocado, sliced 

For the dressing

1/4 rice vinegar
1/4 fish sauce
4 cloves of garlic, minced
1 inch knob of ginger, minced
1/2 small red onion, diced
1/2 jalapeno, sliced
2 tablespoons of honey

1. Add the spices for the pork into a small bowl and mix to make a dry rub. 

2. Sprinkle spice mix onto both sides of the pork and set aside. 

3.  Mix dressing ingredients in a non reactive bowl and mix well. 

4. Take a medium sauce pan and fill half with water. Allow to boil.  Remove vermicelli noodles from wrapper and place in large bowl.  Once the water is boiled, pour over uncooked noodles and cover.  Let the noodles sit for approximately 4 minutes.  Drain and rinse with cold water.  

5. In a heated lightly coated pan, sear both sides of the pork.  Approximately, 4 minutes on each side.  Once cooked through, place pork on a plate and allow to rest for five minutes. 

6.  Slice pork into quarter inch pieces.  In a salad bowl, toss noodles with vegetables and pork with dressing.  

7.  Serve with avocado slices.   

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