Rice Stick Noodles With Grilled Pork & Lime Vinaigrette

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SF Gate


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1/3 cup lime juice (the juice of about 3 limes)

1/4 cup rice vinegar + 1 tablespoon for the cucumber

2 tablespoons fish sauce

4 teaspoons sugar

1 teaspoon salt

1/4 cup peanut or vegetable oil

1 teaspoon Asian sesame oil

1 pound pork tenderloin, cut into thin rounds

Salt and freshly ground pepper to taste

12 ounces rice stick noodles (see note)

1 cucumber, sliced into half moons

6 green onions, trimmed and sliced on the bias

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

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