Comments on: cellophane noodle salad with roast pork

By: Julia

Julia — Mon, 08 Sep 2008 02:47:37 +0000

This is a great recipe! It is a bit time consuming, and the mandoline certainly helps a LOT, but absolutely worth it. I took Deb’s suggestion and omitted the oil from the dressing completely and it was outstanding. When (not if) I make this again I might consider a using a slightly more substantial noodle. Those cellophane noodles are a bit tricky to wrangle. Otherwise it was a big hit. Thank you!

By: Sarah

Sarah — Wed, 26 Mar 2008 15:12:59 +0000

I love your site! Found it via Real Simple.
Last night I tried this recipe and loved the pork. I thought the noodle salad was good – but pretty time consuming. I would definitely make the pork again – I’m pretty sure my boyfriend almost drank the marinade.

By: Krystal

Krystal — Fri, 04 Jan 2008 21:59:50 +0000

For the oil problem, I found that using soft tofu will help emulsify dressing. This keeps the dressing emulsified and it doesn’t add any extra flavor, though the only downfall is it does give it a soft white color, that is if you don’t want the color.

By: Stephany

Stephany — Thu, 09 Aug 2007 16:27:04 +0000

This was one of the best meals my husband and I have ever made and eaten at home – it was a huge hit. THANK YOU!!!

By: ann

ann — Wed, 30 May 2007 12:09:22 +0000

yessssss! I needed a new excuse to cook pork! pairing it with healthy fresh veggies and cellophane noodles should get me past the kibosh the boy has placed on pork-purchasing, right?
this sounds really damn good. thanks deb!

By: MJ23

MJ23 — Fri, 25 May 2007 19:52:36 +0000

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By: M

Wed, 23 May 2007 15:39:45 +0000

The OXO mandoline will seriously cut your fingers off, so if yours came with a little cover knuckle saver thingy majigger, use it!

By: Terry B

Terry B — Wed, 23 May 2007 15:24:21 +0000

Like you, I was afraid of mandolines, thanks to all the horror stories. I actually owned one for a couple of years, but had never used it. Finally, I decided it was time to try it or get rid of it. What an excellent kitchen tool! And the key to not slicing off your fingertips? Use the freakin’ guard that comes with it. How hard is that? Yeah, it leaves you with pieces of whatever you’re slicing that could maybe yield another slice or two, but vegetables are cheaper than trips to the emergency room. Throw them away.

By: Andrea

Andrea — Wed, 23 May 2007 13:04:56 +0000

You inspired me to take my mandoline out of its box (which it’s been sitting in since I got it for my birthday…last July). This was a perfect summer-evening-on-the-patio meal. I did the tenderloin on the BBQ, which was incredibly fast and easy.

Of course, I can’t do anything without making a few changes. Since this was meant to be a Vietnamese dish, I couldn’t resist the urge to add some fish sauce (with chiles) to the dressing (from which I omitted the oil, as per your suggestion). Additionally, I used snow peas instead of long beans (personal preference). And, after basting the pork with the marinade during its first ten minutes on the grill, I transferred the remaining marinade into a small pot and boiled it down (to both reduce it and kill and lingering pork bacteria) and drizzled a little of this reduction on each serving of noodles. Splendid!

By: deb

deb — Tue, 22 May 2007 22:38:31 +0000

That’s it! Great job. I had no idea they had such a comprehensive website, so I didn’t even bother searching for what I bought.

Now, my only caveat is that I’ve only used this twice now. I think it’s great, but I wouldn’t recommend it in full until I see how the blades hold up. However, so far, so good!