Rice Stick Noodles With Grilled Pork And Lime Vinaigrette

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SF Gate


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1/3 cup fresh lime juice (about 3 limes)

1/4 cup + 1 tablespoon rice vinegar

2 tablespoons Asian fish sauce

4 teaspoons sugar

1 teaspoon salt

1/4 cup peanut or vegetable oil

1 teaspoon Asian sesame oil

1 pork tenderloin, about 1 pound, cut into thin rounds

Salt and freshly ground pepper, to taste

12 ounces rice stick noodles

1 cucumber, cut into half-moons

6 green onions (white and green parts), trimmed and cut thinly on the bias

1/2 cup roasted and lightly salted peanuts, roughly chopped

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