Name: Cellophane-Noodle Salad with Roast Pork
Cook time: 1 1D2 hr
Total time: 7 hr
Yield: Makes 10 first-course servings
Ingredients: 1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain; 1/4 cup hoisin sauce; 1/4 cup soy sauce; 1/4 cup Chinese rice wine or sake; 1 tablespoon finely chopped peeled fresh ginger; 1 teaspoon finely chopped garlic; 1/2 teaspoon salt; 3/4 cup seasoned rice vinegar; 1/2 cup peanut or vegetable oil; 3 tablespoons fresh lime juice; 3 tablespoons finely grated peeled fresh ginger; 1 large fresh jalapeño chile, seeded and minced; 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles); 3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces; 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick; 1 bunch scallions, cut into matchsticks; 1 firm-ripe mango, peeled, pitted, and thinly sliced; 2 thin carrots, cut into 1/8-inch-thick matchsticks; 1/2 cup loosely packed fresh cilantro leaves; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh small basil leaves

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Cellophane-Noodle Salad with Roast PorkMartyn Thompson

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

Cooks' notes:

· You can substitute pork tenderloin for the pork butt. · Dressing can be made 1 day ahead. Bring to room temperature before using. · The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.

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