Thai Pork and Noodle Salad
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 3 boneless pork chops, cut into stir-fry strips |
| 1 3-oz. package ramen noodles |
| 2 Tbsp. olive oil |
| 2 Tbsp. white wine vinegar |
| 2 Tbsp. peanut butter |
| 2 Tbsp. soy sauce |
| 1 Tbsp. honey |
| 1 tsp. fresh ginger root, grated |
| 1/4 tsp. red pepper flakes, crushed |
| 2 tsp. vegetable oil |
| 2 tsp. sesame oil |
| 1 red bell pepper, OR yellow, cut into thin strips |
| 8 green onions, bias-sliced into 1/2-in. lengths |
| 1/4 c. cashews, coarsely chopped |
Directions:
1. Cook noodles according to package directions; drain well and set aside.
2. For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and red pepper; blend until smooth.
3. In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper and onion; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet; add pork strips. Stir-fry for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir to heat through, remove from heat; toss with dressing. Garnish with cashews.
* Full of flavor, colors and textures, this Thai-inspired entrée salad makes a complete meal. Serve with warm flour tortillas and fruit salad of pineapple chunks, green and red grapes and mandarin oranges.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 437; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 41mg; Total Carbs: 27g; Fiber: 3g; Protein: 23g; Sodium: 1059mg;