Active Time

　　1 1D2 hr

　　Total Time

　　7 hr

　　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.

　　

Ingredients

Makes 10 first-course servings

　　

For pork

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

　　

For dressing

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

　　

For salad

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

　　

Make pork:

Step 1

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

　　

Step 2

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

　　

Step 3

Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

　　

Step 4

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

　　

Step 5

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.

　　

Step 6

Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

　　

Make dressing while pork roasts:

Step 7

Blend together all dressing ingredients in a blender until smooth. Stir before using.

　　

Cook noodles and beans for salad while pork finishes roasting:

Step 8

Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.

　　

Step 9

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

　　

Step 10

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

　　

Assemble salad:

Step 11

Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.

　　

Step 12

Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.

　　

Step 13

Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

　　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.