Peanut Pork and Noodle Salad

This is a delicious warm salad with an excellent dressing.  It has a long list of ingredients, but goes together quickly.  I love the ginger paste I can buy in a tube in the salad section of our market.  I don’t have to worry so much about using up a piece of fresh ginger before it spoils. 
Peanut Pork and Noodle Salad
                        Dressing
     ¼     Cup  Rice Vinegar
     ¼     Cup  Peanut Butter
  3        Tablespoons  Soy Sauce
  2        Tablespoons  Honey
  3        Tablespoons  Water
  1         Tablespoon  Garlic -- minced
  1         Tablespoon  Ginger -- minced (I used paste from the tube)
                        Salad
     ½     Pound  Pork Loin Chop, Boneless -- thinly sliced
  6         Ounces  Noodles -- or rice, I would think
  8         Ounces  Green Beans -- or asparagus?
  1         Each  Green Pepper -- thinly sliced
  1         Each  Red Pepper -- thinly sliced
  1         Small  Onion -- thinly sliced
  4         Ounces  Mushrooms -- thinly sliced
  3        Tablespoons  Salted Peanuts -- optional
In a small bowl, combine the dressing ingredients; set aside.  Marinate pork in 1/4 cup of the dressing for 15 minutes.
Bring a large pot of water to a boil; stir in spaghetti, cook 10 minutes.  Drain and rinse in cold water.
Drain and place in a large bowl with sliced red pepper.
Remove pork from marinade; discard marinade.  Stir fry 3-4 minutes with mushrooms, green beans and onion.
Toss noodle mixture with remaining dressing.  Scatter pork mixture over salad.  Sprinkle with peanuts and serve immediately.

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