Layered Japanese Rice Vermicelli

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  • 1 ½ pounds pork roast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup fresh green cabbage, shredded
  • ½ pound rice vermicelli, cooked according to package directions, drained and cooled
  • 1 large cucumber, julienned
  • 1 large carrot, julienned
  • ½ cup San-J Tamari Peanut Salad Dressing
  • ¼ cup unsalted, roasted peanuts, finely chopped

Cooking Instructions

Servings: 4

Place the roast on a rack in an ovenproof roasting pan. Season the roast with salt and black pepper. Cover tightly with aluminum foil and bake at 325°F for 2 hours, or until the meat shreds easily with a fork when pulled. A meat thermometer should read 160°F to 170°F when the roast is done. Remove from the oven and cool. Shred the meat and season again with the salt and pepper as desired. Set aside.

Prepare 4 individual serving bowls or plates. Layer the green cabbage evenly on each plate. Add the rice vermicelli in equal portions. Scatter the cucumber and carrot over the vermicelli and top each serving with generous amounts of the shredded pork. Drizzle each serving with 2 tablespoons of the San-J Tamari Peanut Salad Dressing. Garnish each serving with chopped peanuts.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Tamari Peanut Salad Dressing

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