|
| 1/2 | cup rice vinegar |
| 1/4 | cup honey |
| 2 | tablespoons vegetable oil |
| 2 | tablespoons sesame oil |
| 1 | tablespoon soy sauce |
|
| 1 | package (8 to 10 ounces) Chinese curly noodles |
| 1/2 | pound snap pea pods, cut in half |
| 1 | pound pork tenderloin, cut into 1/4-inch slices |
| 1 | teaspoon finely chopped gingerroot |
| 1 | medium bell pepper, cut into strips |
| 1 | cup shredded carrots (1 1/2 medium) |
| 8 | medium green onions, sliced (1/2 cup) |
| 1 | tablespoon sesame seed, toasted |
Serve with...
Frozen Pineapple on a Stick
Total Time:
2 hours 30 min
| 1. | In tightly covered container, shake all dressing ingredients. |
| 2. | Cook noodles as directed on package, adding pea pods for last 1 to 2 minutes; drain. Rinse with cold water; drain. |
| 3. | Spray 10-inch skillet with cooking spray. Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is no longer pink in center. |
| 4. | In large bowl, toss noodles, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed. Serve with remaining dressing.
|
|
| Sesame oil adds a wonderful, nutty flavor to this Asian-inspired salad. If you don't have any on hand, you can use vegetable oil instead. |
|
| To toast sesame seed, cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
Nutrition Information:
630 ( 190); 21g ( 4g, 0g); 70mg; 520mg; 74g ( 7g, 23g); 36g 110%; 45%; 6%; 30% 3 ; 1 1/2 ; 1 ; 3 1/2 ; 3 1/2 5