Oriental BBQ Pork Salad

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While I was in Utah this summer, my friend Jenn had us over for dinner and served this delicious salad. We all loved it and I couldn’t wait to make it again when we got home. This recipe came from our friend Andrea,and is in my first ward cookbook from about 12 years ago! I had forgetten about it and was happy for the yummy reminder! Thanks Jenn!!
**I tried making this with whole wheat noodles, and about 1/2 more of all the veggies. It was a little dry–so next time I will double the sauce recipe.

Oriental BBQ Pork Salad
submitted by Melanie
printable recipe here

2 Tb brown sugar
2 Tb soy sauce
1 lb boneless pork
2Tb oil
2Tb sugar
3 Tb soy sauce
1 Tb sesame seeds
1 tsp ginger root, finely chopped
Dash of hot pepper sauce
6 oz vermicelli (thin spaghetti)
1 cup fresh pea pods
1 cup carrots, julienne cut
1/4 cup green onions, diagonally cut

In a medium bowl combine brown sugar and 2 Tb soy sauce. Thinly slice pork and pour marinade over pork. Let sit for 30 minutes in refrigerator. In a another small bowl combine ingredients for dressing: oil, sugar, 3 Tb soy sauce, ginger root and hot pepper sauce. Blend well and set aside. Cook vermicelli to desired doneness, adding pea pods and carrots during last minute of cooking. Drain and rinse with cold water. In a large bowl combine cooked vermicelli and veggies with onion. Pour dressing over mixture and toss well. In a large skillet stir fry the meat mixture for 5 minutes or until brown. Add to salad and mix to combine. Cover and refrigerate for 2-3 hours to blend flavors. Just before serving, sprinkle with sesame seeds.

*You can turn this wonderful cold salad into an equally delicious hot meal by browning meat in a wok, adding the veggies and dressing and throwing in the noodles, onions and sesame seeds at the end.
Serves 8


  1. Mindy says

    Yum! I wouldn't have thought of it as a salad unless you called it that. Looks different and fun! I'll have to try it for sure.

  2. Eliana says

    Love all the wonderful Asian flavors in this salad. And what can I say about pork – everything is better with a lil pork.

  3. Julie Pia says

    I totally remember this recipe from Jenn. I loved it as well. It's been so fun to find you and enjoy your family recipes. Hope all is well.


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