MSGID: 1:18/200.0 68e6ba98   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tangy Pork Noodle Salad w/Lime & Lots Of Herbs   
    Categories: Citrus, Pork, Pasta, Vegetables, Chilies   
         Yield: 4 Servings   
       
         1 ts Fine grated lime zest   
     2 1/2 tb Fresh lime juice; more to   
              - taste   
         2 tb Fresh orange juice   
         2 tb Fish sauce; more as needed   
         1 tb Honey   
              Fine sea salt   
         4 tb Oil   
       1/2 c  Thin sliced shallot   
         6 oz Pad Thai or other flat rice   
              - noodles   
         2 cl Garlic; fine grated or   
              - mashed to a paste   
         1    (2") piece ginger; peeled,   
              - grated (about 2 teaspoons)   
         1    Thai or serrano chile; thin   
              - sliced   
         1 lb Ground pork   
         1 c  Thin sliced cucumbers   
         2    Scallions; white & green,   
              - sliced   
     1 1/4 c  Cherry tomatoes; halved   
         1 c  Mung bean sprouts   
              +=OR=+   
         1 c  Lettuce   
         1    Packed cup mint leaves   
         1    Packed cup cilantro or basil   
              - sprigs   
         2 c  Shredded romaine or other   
              - crisp lettuce   
              Red-pepper flakes; for   
              - serving   
              Lime wedges; for serving   
       
     In a small bowl, whisk together lime zest and juice,   
     orange juice, 2 tablespoons fish sauce, honey and a   
     small pinch of salt. Pour half of the mixture into a   
     large bowl and whisk in 3 tablespoons grapeseed oil and   
     the shallots. Set both mixtures aside.   
        
     Cook noodles in salted water and according to package   
        
     directions. Rinse under running water to remove any   
     excess starch, then drain well and add to bowl with   
     shallots, tossing well. Set aside while preparing   
     remaining ingredients.   
        
     Heat remaining 1 tablespoon grapeseed oil in a large   
     skillet over medium-high heat. Add garlic, ginger and   
     chile, and cook until lightly golden and aromatic, about   
     1 minute. Add pork and stir, breaking up pieces with a   
     wooden spoon. Cook without stirring too often, until   
     browned, about 8 minutes. Pour in lime juice mixture   
     from the small bowl. Simmer gently until most of the   
     liquid is evaporated, stirring to coat pork in the   
     glaze, another 1 minute. Remove from heat and set aside   
     to cool slightly.   
        
     Add pork, cucumbers, scallions, cherry tomatoes, bean   
     sprouts and herbs to the noodles and toss well to   
     combine. Taste and add more fish sauce, lime juice or   
     both. Just before serving, toss in lettuce, and serve   
     sprinkled with red-pepper flakes with lime wedges on the   
     side.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Alcohol is a liquid that can put the wreck in recreation." - Anonymous   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)   
   SEEN-BY: 18/200 105/81 106/201 128/187 129/14 305 153/7715 154/110   
   SEEN-BY: 218/700 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 320/219 322/757   
   SEEN-BY: 342/200 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 18/200 229/426