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.
Sounds delicious!
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