Thursday, January 16, 2014

Tasty Thursday: Leftover Glazed Pork Vermicelli

Hey guys! So I wanted to do another recipe post today because I used the leftover crock pot pork from my Tasty Tuesday recipe Brown Sugar and Balsamic Glazed Pork Tenderloin. I love Asian food and it is one of my favorite kinds to cook so I decided to do a Vermicelli noodle bowl with my leftovers. It is a great way to use cooked meat and a simple way to add veggies to your meal. The sauce recipe came from All Recipes and it turned out well. Also, I ended up making more of the glaze recipe from my Tuesday post featured above just to heat up the pork in it so it did not get too dry. I hope you enjoy this tasty leftover treat!

Brown Sugar and Balsamic Glazed Pork Tenderloin Vermicelli


 Ingredients For Vermicelli:

  • 1 box of thin rice noodles (Vermicelli noodles)
  • 1/2 of an English cucumber, sliced in thin matchsticks
  • 1 cup of shredded carrots
  • 1 cup thinly sliced romaine lettuce
  • 1/4cup of cilantro leaves
  • 1/2 cup chopped roasted salted peanuts
  • leftover pork tenderloin and balsamic glaze


 Ingredients For Sauce:

  • 1/4 cup of white vinegar
  • 1/4 cup of fish sauce
  • 2 tablespoons of white sugar
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon of red pepper flakes



Add the pork and remaining glaze to a small saucepan over medium heat. While that is heating, bring a large pot of water to a boil and cook the noodles as directed. Slice all veggies and peanuts. Mix all sauce ingredients together and set aside. Drain the noodles well when finished cooking and arrange in a bowl with some of the veggies, pork, and sauce. Serve and enjoy! 


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