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

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 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.
4. Garnish with cashews.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.