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Brisket and rice noodles with pineapple salsa

Servings:
Makes 4 cups Servings
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Ingredients

  • 1 tablespoon kosher salt
  • 1/2 tablespoon (8.8-oz.) package thin rice noodles
  • 1/2 tablespoon fresh pineapple, peeled, cored, and finely chopped
  • 1 tablespoon 1/2 small kirby cucumbers, seeded and sliced
  • 1/3 cup thinly sliced red onion
  • 2 tablespoon chopped fresh cilantro
  • 1 1/2 tablespoon seasoned rice wine vinegar
  • 3 tablespoon hoisin sauce
  • 2 tablespoon roasted peanut oil
  • 2 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon asian hot chili sauce (such as sriracha)
  • 4 cup shredded romaine lettuce
  • 1 pound shredded smoked beef brisket, warm
  • 1/2 cup sliced pickled peppadew peppers
  • 1/2 cup assorted torn mint, basil, and cilantro

Preparation

Baking Directions:

1.

Microwave 8 cups water and 1 tbsp.

kosher salt at high in a large microwave-safe glass bowl 2 minutes.

Submerge noodles in water; let stand 20 minutes or until tender.

Drain.

2.

Meanwhile, toss together pineapple and next 4 ingredients; add table salt and black pepper to taste.

3.

Whisk together hoisin sauce, next 4 ingredients, and 2 tbsp.

water.

Combine drained noodles and 2 tbsp.

hoisin sauce mixture in a medium bowl, tossing to coat.

4.

Divide lettuce among 4 bowls.

Top with noodles, pineapple mixture, brisket, and peppers.

Drizzle with desired amount of remaining hoisin mixture.

Sprinkle with herbs, and serve immediately.

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