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Spring Pork and Noodles
- Makes: 8 servings
2 hrs to 24 hrs
This is an easy chilled dish that you can have ready in the refrigerator for lunch or a light weekday dinner.
dried Chinese egg noodles or fine noodles
fresh asparagus spears, trimmed and cut into 2-inch-long pieces, or one 16-ounce package frozen cut asparagus
carrots, cut into thin ribbons or bite-size strips (2 cups)
cooked lean pork, cut into thin strips
Sesame seeds (optional)
Sliced green onion (optional)
Cook noodles according to package directions; drain. Rinse with cold water until cool; drain.
If using fresh asparagus, cook in a covered saucepan in a small amount of lighty salted boiling water for 4 to 6 minutes or until crisp-tender. (Or, if using frozen asparagus, cook according to package directions.) Drain well.
In a large bowl, combine noodles, asparagus, carrots, and pork. Cover and chill in the refrigerator for 2 to 24 hours.
To serve, pour Soy-Sesame Vinaigrette over salad; toss gently to coat. If desired, sprinkle with sesame seeds and green onion.
reduced-sodium soy sauce
rice vinegar or vinegar
- In a 1-cup screw-top jar, combine soy sauce, rice vinegar, salad oil, honey, and sesame oil. Cover and shake well to mix. Chill for 2 to 24 hours.
(Spring Pork and Noodles)
Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Riboflavin (mg) 0, Niacin (mg) 6, vit. C (mg) 4, Thiamin (mg) 1, sodium (mg) 654, Potassium (mg) 445, vit. A (IU) 4810, calcium (mg) 40, iron (mg) 3, pro. (g) 23, cal. (kcal) 338, sat. fat (g) 3, chol. (mg) 71, Fat, total (g) 12, carb. (g) 35, sugar (g) 12, fiber (g) 3, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 4