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Curry Pork Skewers with Vermicelli
4 ounces vermicelli noodles
1 tablespoon curry paste
2 1/2 teaspoons sesame oil
2 teaspoons honey
2 teaspoons zest plus 1 teaspoon juice from 1 lime
10 ounces pork tenderloin, sliced into 1/2-inch-thick strips
2 to 3 radishes, julienned
1 lime, cut into wedges
1. Preheat broiler to high and adjust a rack to 4-inch from element. Soak vermicelli noodles in warm water for 10 minutes. Meanwhile, whisk together curry paste, 1 1/2 teaspoons sesame oil, honey and lime zest and juice. Thread pork onto skewers; do not overcrowd. Sprinkle pork with 1/4 teaspoon salt on both sides. Brush top side with curry sauce; broil on foil-lined baking sheet until just beginning to turn opaque, about 1 1/2 minutes. Flip skewers, brush second side with curry sauce, and broil until just cooked through, about 1 1/2 minutes longer.
2. Meanwhile, drain noodles. Bring small pot water to boil; add noodles and boil for 1 minute. Immediately drain and run under very cold water. Pour in 1 teaspoon sesame oil and add radishes and toss to combine. If desired, pour some of pork cooking juices into noodles and mix. Let pork cool, and then refrigerate with noodles in airtight container. Serve cold with lime wedges.