Noodle Salad With Pork and Chile Oil
Both spicy and crunchy, this noodle salad comes together quickly. And is a great way to use up leftover pork roast. Can sub chicken or tofu instead of pork.
Servings: 4
Calories: 527kcal
Equipment
- small saucepan
- Large Pot
- medium bowl
Ingredients
Chile Oil:
- 2 Green Onions thinly sliced
- 2 Garlic cloves thinly sliced
- 2 Star Anise pods
- 2 tbsp Crushed Red Pepper flakes
- 1 tbsp Ginger fresh, chopped
- 1 tsp Peppercorns
- ½ cup Olive Oil
Noodles:
- 6 oz Udon noodles uncooked
- 2 tbsp Coconut Aminos (or reduced-sodium soy sauce)
- 2 tbsp Rice Vinegar
- 1 tbsp Raw Honey
- 1 tsp Sesame Oil
- 2 cups Pork shredded
- 2 cups Spinach
- 2 Green Onions thinly sliced
- ½ English Cucumber halved lengthwise, thinly sliced
- 4 Radishes trimmed, thinly sliced
- 1 cup Cilantro leaves
Instructions
Chile-scallion oil:
- Cook all ingredients for the chile oil in a small saucepan over medium heat, stirring occasionally.
- When green onions and garlic are starting to turn a golden brown, about 3 minutes. Let cool; transfer oil to a jar.
Noodles:
- Cook Udon noodles in a large pot of boiling water according to package directions; drain.
- Rinse noodles under cold water, then shake off as much water as possible.
- Whisk coconut aminos, vinegar, honey, and olive oil in a medium bowl until thoroughly mixed.
- Sauté Spinach in small saucepan with any remnants of the oil for a few minutes.
- Add spinach, noodles, pork, and green onions; toss to coat in medium bowl.
- Then add cucumber, radishes, and cilantro and drizzle with chile oil just before serving.