Cold Pork and Noodle Cabbage Salad

by Emily Kemme
pork noodle salad

A package of America’s pork loin chops are beckoning. They sit in your refrigerator and you sigh. The old routine can get old, whether grilling, making a pan sauté, or roasting in the oven. Instead, refresh your pork loin chop recipe and take it outside. No — I don’t mean grill it. Instead, thinly slice for a noodle stir fry that can be served either warm or chilled. That’s the beauty of this recipe — serve warm the first night and save the leftovers for a chilled picnic salad. To refresh, toss with a little soy sauce and oil, if it’s sticking.

Cold Pork and Noodle Cabbage Salad Recipe

1.5 pounds lean boneless pork chops

2 eggs, separated, yolks discarded or reserved for another use

1 tsp salt

1 small head cabbage, halved, cored, and shredded into thin pieces

2 inch knob of ginger root, peeled, minced

3 medium carrots, cleaned and peeled into long strips

3 garlic cloves, minced

4 dried red chilies, broken open and seeds removed

3 romaine leaves, washed, dried, and thinly sliced

8 ounces rice noodles (width?) cooked according to package directions

2 tablespoons safflower oil

soy sauce

2 tablespoons rice wine vinegar

  1. Slice pork into 1/4 inch pieces. Combine 2 egg whites and 1 tsp salt in medium bowl. Add pork and stir to cover with egg mixture. Let marinate for 30 minutes.
  2. Cut cabbage in half and core. Shred into thin pieces.
  3. Peel ginger root and mince.
  4. Clean carrots with peeler and peel into long strips.
  5. Mince garlic.
  6. Prepare rice noodles according to package directions.
  7. Heat 2 T safflower oil in wok or large skillet over high heat. When shimmering, remove sliced pork from egg mixture and stir fry in wok. Toss until cooked through and no longer pink, about 5 minutes. Remove pork to clean bowl.
  8. Add 2 T oil to wok and heat. Stir fry cabbage, ginger, carrots, and red chilies until the cabbage begins to wilt. Cover with lid and let steam for several minutes. Return pork to skillet with any juices collected in bowl.
  9. Mix rice vinegar and soy sauce in small bowl and pour into wok, tossing and stirring to coat vegetables and pork.
  10. Off heat, toss romaine leaves into pork mixture.
  11. Serve immediately or chill.

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