Pork and Noodle Salad
Ginger-Soy Dressing and freshly baked Wonton Crisps, both included with this recipe, add the finishing touch to this fabulous Asian salad.
Ingredients
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1 recipe Ginger-Soy Dressing, recipe below
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1 3/4- to 1-lb. pork tenderloin
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1 3.75-oz. pkg. bean threads or cellophane noodles
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2 cups shredded napa cabbage
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2 medium carrots, shredded
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1 cup thinly sliced radishes
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2 cups torn bok choy or baby bok choy
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1/2 cup cilantro leaves
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1 recipe Wonton Crisps, recipe below
Directions
1.
Prepare Ginger-Soy Dressing; set aside.
2.
Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.
3.
Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.
4.
In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.
Ginger-Soy Dressing
In screw-top jar combine 1/3 cup vegetable oil, 3 Tbsp. lime juice, 3 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. grated fresh ginger, 1 Tbsp. soy sauce, 1 Tbsp honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover; shake well. Refrigerate up to 3 days.
Wonton Crisps
Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet. Brush tops of wrappers with 1 Tbsp. sesame or peanut oil. Bake in a 425 degrees F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.
Nutrition information
Calories 351, Total Fat 17 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 8 g, Cholesterol 38 mg, Sodium 529 mg, Carbohydrate 35 g, Total Sugar 8 g, Fiber 2 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 51%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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