Blend pork marinade ingredients in a food processor or a blender. Combine with pork in a shallow dish and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours. Soften rice stick noodles in hot water, cook until just tender, rinse under cold water, and drain. Prepare a medium-hot fire for grilling, or preheat the broiler. Place the noodles in a serving bowl and arrange the lettuce, carrots, and bean sprouts randomly or in concentric circles over the noodles, leaving a space in the center for the pork. Grill or broil the pork for 10 to 15 minutes poer side, or until the internal temperature registers 155? F to 160 ? F on an instant-reading thermometer. Transfer to a cutting board and let rest for 5 minutes. Then cut on the diagonal into thin slices. Arrange the meat over the vegetables; sprinkle the peanuts and mint on top. Serve with the Vietnamese Dressing. Makes 6 servings. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [firstname.lastname@example.org] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (1430g)|
|Recipe Makes: 1|
|Calories from Fat: 780 (32%)|
|Amt Per Serving||% DV|
|Total Fat 86.6g||115 %|
|Saturated Fat 21.1g||106 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 435.5mg||134 %|
|Sodium 882.2mg||30 %|
|Potassium 3900.1mg||103 %|
|Total Carbohydrate 229.5g||68 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 212g|
|Protein 175g||250 %|
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Calories per serving: 2411
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