Pork-and-Rice Noodle Salad with Lemon-Coconut Dressing

Ingredients

• 2 tablespoons ginger fresh divided grated peeled
• 0.3 cup mint leaves fresh chopped
• 1  garlic clove minced
• 1  jalapeno minced
• 0.8 pound pork tenderloin trimmed
• 0.7 cup juice of lemon fresh ( 4 lemons)
• 1.5 cups coconut milk light
• 0.3 cup peanuts chopped
• 8 ounce rice sticks uncooked (rice-flour noodles)
• 1 teaspoon salt divided
• 2 tablespoons sugar 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook rice sticks according to package directions, omitting salt and fat.
2. Drain and rinse with cold water, and drain well.
3. Place cooked noodles in a large bowl.
4. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add pork; saut for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.
7. Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt.
8. Remove from heat; cool.
9. Add the coconut dressing, jalapeo, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
10. Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeo for a milder salad.