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Asian Noodle Salad

Chopsticks? Immerse yourself in Asian-style dining with this great gingery pork salad.

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( 3 Ratings)

3 Ratings

5 Stars 67%

4 Stars

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

Sesame Dressing

1/2: cup rice vinegar

1/4: cup honey

2: tablespoons vegetable oil

2: tablespoons sesame oil

1: tablespoon soy sauce

Salad

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 520mg; 520%;
Total Carbohydrate: 74g; 74%
(Dietary Fiber 7g 7% Sugars 23g 23% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 45%;
Calcium: 6%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 7/8/2010 10:12:49 AM REPORT ABUSE JaniceRenee said:

Rating:

I've made this recipe twice now. The first time I thought it was good and would try it again. The second time we decided the dressing was too tart from the vinegar. We used additional soysauce at the table, which helped mask the tartness. The second time I made it I cut the pork slices in half. The flavors of the noodles, vegetables and pork are good. I don't know what can be done with the tartness of the dressing so will not make this recipe again.

This reply was: Helpful Inspiring

Posted 8/15/2006 1:26:42 PM REPORT ABUSE TamaraC said:

Rating:

This salad is amazing! The dressing is VERY good. I didn''t shred the carrots and instead "julienned" them. I shredded them once before but I find when you julienne them, it almost has more of an "Asian" look. Putting half of the dressing on ahead of time really enhances the flavor. I don''t know why you couldn''t put it all on at once but I put the rest on right before I serve it and it''s quite good. Why change a good thing? This salad gets rave reviews! Try it!

This reply was: Helpful Inspiring