Tried out a new recipe from the NYT for a pork and rice noodle salad with a lime dressing. The salad part didn't appeal, so I left out the lettuce and bean sprouts (which I don't like anyway), so it was really just noodles. I didn't have any orange juice, so skipped that, too. Otherwise more or less as written: ground pork sautéed with ginger and garlic, plus wide rice noodles tossed with lots of scallions, cucumbers and cherry tomatoes. It lacked a little something, but a bit of soy sauce and some sriracha did the trick. A lot of fresh herbs meant a lot of chopping, but I think it was worth it.
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