From the Garden...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.  This is excellent when you have fresh green beans or asparagus.

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.