Asian Noodle Salad

 

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

• 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.