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Description
To Serve: Slice tenderloin very thin. Place Soba Noodles in a bowl, top with pork, Nam Tok Salad, and spoon over extra dressing.
Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin
- 2 Tbsp. lemongrass (puree or minced fresh)
- 1 thai chile (minced)
- 2 Tbsp. oil (divided)
- salt
- pepper
- 8 oz. soba noodles
- 1 Tbsp. dry seaweed (chopped)
- 1/4 cup dry mushrooms
- 2 Tbsp. soy sauce
- 6 limes (juiced)
- 6 Tbsp. fish sauce
- 1 cup Thai basil
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1/2 cup green onion (thin rings)
- 1/2 cup shallot (thin rings)
- 1 1/2 Tbsp. sugar
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Directions
- For the Pork: Pre-heat oven to 350ºF.
- Rub tenderloin with lemongrass, chile, half the oil, salt and pepper. Heat skillet over medium-high heat, add remaining oil and sear all sides. Place in oven and cook until internal temperature reaches 145ºF. Remove from oven and let rest for 3 minutes.
- For the Soba Noodles: In a pot, bring water to boil. Add soba noodles, seaweed, and mushrooms and cook for 7 minutes. Drain into colander. If serving as a cold salad, run under cold water to stop cooking, let drain completely.
- For the Nam Tok Salad: In a bowl, combine soy sauce, lime juice, fish sauce and sugar. Pull herbs off stems and add to bowl, toss lightly.
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