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.
Thai Pork
and Noodle Salad
- 3 boneless pork chops,
cut into stir-fry strips
1 (3-ounce) package Oriental ramen noodles
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil
2 teaspoons sesame oil
1 red or yellow bell pepper, cut into thin strips
8 green onions, bias-sliced into 1/2-inch lengths
1/4 cup coarsely chopped cashews
- Cook noodles according
to package directions; drain well and set aside.
- For dressing, in a blender
container combine olive oil, vinegar, peanut butter, soy sauce,
honey, ginger and red pepper; blend until smooth.
- In a large skillet heat
vegetable and sesame oils over medium-high heat. Add bell pepper
and onion; stir-fry for 1 to 2 minutes or until onions are crisp-tender.
Remove vegetables from skillet; add pork strips. Stir-fry for
2 to 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.
Serves 4.
Wine suggestion: Serve
with a chilled rose or vin gris wine.
Nutrition Facts
Calories 320 calories
Protein 20 grams
Fat 21 grams
Sodium 700 milligrams
Cholesterol 40 milligrams
Saturated Fat 4 grams
Carbohydrates 14 grams
Recipe provided courtesy of Pork, The Other White
Meat.
