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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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: noodles, pork, radish
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.