Vietnamese Grilled Pork With Rice Stick Noodles

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1 1/2 lb Boneless pork sirloin
1/2 lb Rice stick noodles
1 1/2 c Leaf lettuce; thinly sliced
3 tb Fresh mint; chopped
1/2 c Dry-roasted peanuts
2 md Carrots; grated
Vietnamese Dressing
2 c Bean sprouts; rinsed

Original recipe makes 1



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 [] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by on Feb 15, 1999, converted by MM_Buster v2.0l.

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