Tangy Pork Noodle Salad with Lime and Lots of Herbs

cooking.nytimes.com

cold fusion

1 teaspoon finely grated lime zest

2½ tablespoons fresh lime juice, plus more to taste

2 tablespoons fresh orange juice

2 tablespoons fish sauce, plus more as needed

1 tablespoon honey

Fine sea salt

4 tablespoons grapeseed or safflower oil

½ cup thinly sliced shallot (1 large)

6 ounces pad Thai or other flat rice noodles

2 garlic cloves, finely grated or mashed to a paste

1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)

1 Thai or serrano chile, thinly sliced and seeded if you like

1 pound ground pork (or turkey)

1 cup thinly sliced cucumbers

2 scallions, white and green parts, sliced

1¼ cups cherry tomatoes, halved

1 cup mung or other bean sprouts (or 1 cup lettuce)

1 packed cup mint leaves

1 packed cup cilantro or basil sprigs, or a combination

2 cups shredded romaine or other crisp lettuce

Red-pepper flakes, for serving

Lime wedges, for serving

Directions at cooking.nytimes.com

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