Make-Ahead Curry Pork Skewers with Vermicelli

Ingredients

• 4 ounces vermicelli noodles
• 1 tablespoon curry paste
• 2 1/2 teaspoons sesame oil
• 2 teaspoons honey
• 2 teaspoons zest plus 1 teaspoon juice from 1 lime
• 10 ounces pork tenderloin, sliced into 1/2-inch-thick strips
• Kosher salt
• 2 to 3 radishes, julienned
• 1 lime, cut into wedges

Directions

1. Heat the broiler to high, and move a rack so it sits 4-inch from the heating element. Put the vermicelli noodles in warm water and soak for 10 minutes. While they soften, whisk the curry paste with 1 1/2 teaspoons sesame oil, the honey, and the lime zest and juice.
2. Slide the pork onto skewers, leaving a bit of room so the pieces are not packed together. Season both sides of the pork with 1/4 teaspoon salt. Set the skewers on a foil-lined baking sheet, brush the tops with the curry mixture, and broil until the pork is just starting to look opaque, about 1 1/2 minutes.
3. Turn the skewers over, coat the other side with the curry mixture, and return them to the broiler until the pork is just cooked through, about 1 1/2 minutes longer.
4. While the pork cooks, drain the noodles. Bring a small pot of water to a boil, add the noodles, and cook for 1 minute. Drain right away, then rinse under very cold water.
5. Add 1 teaspoon sesame oil to the noodles, then toss with the radishes. If desired, stir in some of the pork cooking juices. Cool the pork, then pack it with the noodles in an airtight container and refrigerate. Serve cold with lime wedges.