Grilled Asian Pork and Pasta with Crunchy Noodles

An Oriental-style salad showcases tender pasta, crisp vegetables and teriyaki-flavored pork tenderloin. MORE+ LESS-

By Betty Crocker Kitchens

November 2, 2016

1 1/2

cups uncooked gemelli (twist) pasta (5 1/2 ounces)

1 1/2

cups snap pea pods

cup shredded carrots

tablespoon sugar

tablespoons vegetable oil

tablespoon soy sauce

package (3 ounces) Oriental-flavor ramen noodle soup mix

package (about 1 pound) teriyaki-flavored pork tenderloin

Bibb or butterhead lettuce leaves

tablespoon sesame seed, toasted

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1

Cook and drain pasta as directed on package, adding pea pods during last minute of cooking. Rinse with cold water; drain. Mix pasta, pea pods and carrots in large bowl.
2

Mix sugar, oil, soy sauce and seasoning packet from soup mix in small bowl with wire whisk (sugar and seasonings will dissolve during refrigeration). Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour to blend flavors.
3

Heat coals or gas grill for direct heat. Cover and grill pork 5 to 6 inches from medium heat 15 to 20 minutes or until pork is slightly pink in center. Cut pork into thin slices.
4

Break ramen noodles into pieces. Add to pasta mixture; toss. Line serving platter or 4 plates with lettuce leaves. Spoon pasta mixture into center of serving platter or divide among 4 plates. Arrange pork slices on top; sprinkle with sesame seed.

If you can't find teriyaki-flavored marinated pork tenderloin, try one of the other flavors such as peppercorn or lemon pepper.
To toast sesame seed, cook it in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
sugar snap peas are available in the frozen food case. To use for this recipe, simply cook according to package directions and rinse with cold water to cool quickly, then drain.