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. This is excellent when you have fresh green beans or asparagus.
Peanut Pork and Noodle Salad
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)
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.