I basically made this Cooking Light recipe, but served the salad with nuoc cham rather than reserved marinade (plus I added some mint). So delicious and actually pretty healthy.
5 teaspoons dark sesame oil, divided
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons sambal oelek (ground fresh chile paste) – I subbed sriracha
1 tablespoon brown sugar
6 garlic cloves, chopped
1 large shallot, chopped
1 pork tenderloin (about a pound)
6 ounces uncooked rice vermicelli
2 cups sliced romaine lettuce
1 cup thinly sliced cucumber
1/2 cup julienne-cut carrot
2 tablespoons chopped dry-roasted, unsalted peanuts
some chopped mint
nuoc cham (enough to dress four salads)
lime wedges for serving
Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth (I forgot this step and just marinated pork with unblended ingredients). Place pork in a large zip-top plastic bag. Marinate pork in refrigerator 1 hour, turning after 30 minutes.
Preheat oven to 450°.
Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a thermometer inserted in thickest portion registers 140°. Let pork stand 10 minutes; thinly slice.
Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot and 1/4 nuoc cham. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.