Name: Spicy Pork and Cucumber Noodle Salad
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4 servings
Ingredients: 2 spray(s) cooking spray; 12 oz uncooked lean boneless pork chop(s); 0.25 tsp kosher salt; 3 large cucumber(s) chilled (about 2 1/2 lb; see Notes), spiralized; 4 tsp garlic chili paste (See Notes); 1 Tbsp rice vinegar; 1.5 tsp low sodium soy sauce; 0.25 tsp sugar; 1 tsp sesame oil; 1 tsp water; 1 cup(s) grape tomatoes sliced lengthwise into thin pieces; 1 cup(s) cilantro coarsely chopped; 0.25 cup(s) fresh mint leaves coarsely chopped; 0.5 medium fresh lime(s) cut into 4 wedges

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Total Time: 0:31
Prep: 0:25
Cook: 0:06
Serves: 4
Difficulty: Easy

Choose fresh, firm cucumbers for this salad - they produce the crispest and most refreshing-tasting “noodles.”

Ingredients

cooking spray

2 spray(s)
uncooked lean boneless pork chop(s)

12 oz
kosher salt

¼ tsp
cucumber(s)

3 large, chilled (about 2 1/2 lb; see Notes), spiralized
garlic chili paste

4 tsp, (See Notes)
rice vinegar

1 Tbsp
low sodium soy sauce

1 ½ tsp
sugar

¼ tsp
sesame oil

1 tsp
water

1 tsp
grape tomatoes

1 cup(s), sliced lengthwise into thin pieces
cilantro

1 cup(s), coarsely chopped
fresh mint leaves

¼ cup(s), coarsely chopped
fresh lime(s)

½ medium, cut into 4 wedges

Instructions

Spray a large nonstick skillet with cooking spray; heat over medium-high. Season pork on both sides with salt; brown until cooked through, 3 minutes per side. Transfer pork to a cutting board; let rest while you prepare salad.
In 3 batches, gently but firmly press spiralized cucumbers between 2 double layers of paper towels (or clean dish towels) to remove excess moisture (press each batch twice, using new paper towels each time, for best results); transfer noodles to a colander set over a bowl or in sink to drain more. Snip cucumber noodles with kitchen shears to shorten lengths; set aside.
In a small bowl, whisk together garlic sauce, rice vinegar, soy sauce, sugar, oil and water; set aside.
Thinly slice pork; place in a serving bowl. Add noodles, tomatoes, cilantro, mint and dressing; gently toss to coat, season to taste (optional) and serve with lime wedges.
Serving size: 3 oz pork and 2 c noodle salad

Notes

Serve this dish immediately after preparing for maximum crispness. Spiralizer: This go-to gadget is fun! And it turns all sorts of veggies into curly, crunchy “noodles.” If you don’t have a spiralizer, use an adjustable-blade slicer to julienne the cucumber. While you won’t have curly “noodles”, your salad will still taste great. Bright and fresh-tasting, Southeast Asian chili garlic sauce delivers just the right punch of garlic and warm, round spice. Look for it in the Asian section of most good supermarkets. In addition to Asian dishes, try it to roast chicken with, dolloped on pizza, or to make a spicy mayonnaise. With a mild acidity and hint of sweetness, mellow Asian rice vinegar adds the perfect touch of brightness to salads and stir-fries. Opt for plain rice vinegar, not the “seasoned” type. The latter contains additives, including sugar or corn syrup, and salt or MSG. We used just enough sugar and sesame oil in this dressing to make it taste great, without adding unnecessary SmartPoints.

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Spicy Pork and Cucumber Noodle Salad

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Spicy Pork and Cucumber Noodle Salad

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