Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.
- 6 ounces uncooked rice vermicelli
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 3 tablespoons mirin
- 2 tablespoons water
- 1 tablespoon fish sauce
- 1 cup julienne-cut carrots
- 3/4 cup thinly sliced red bell pepper (about 1 small pepper)
- 1/2 cup thinly sliced green onions
- 1/3 cup thinly sliced fresh basil
- 1/4 cup chopped dry-roasted peanuts
- 2 tablespoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon bottled minced garlic
- 4 (4-ounce) boneless center-cut pork loin chops
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
- Preheat broiler.
- Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.
- Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.
- Serve with Soy-Buttered Sugar Snap Peas: Steam 1 pound sugar snap peas 3 minutes or until crisp-tender; drain and place in a bowl. Combine 5 teaspoons melted butter, 1 tablespoon low-sodium soy sauce, 1 teaspoon lemon juice, and 1⁄8 teaspoon black pepper. Drizzle butter mixture over peas; toss to coat.