Spring Pork and Noodles | Midwest Living

Spring Pork and Noodles

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Spring Pork and Noodles

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  • Makes: 8 servings
  • Prep 30 mins
  • Chill 2 hrs to 24 hrs

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This is an easy chilled dish that you can have ready in the refrigerator for lunch or a light weekday dinner.

Ingredients

  • 8 ounces dried Chinese egg noodles or fine noodles
  • 1 recipe Soy-Sesame Vinaigrette
  • 1 1/2 pounds fresh asparagus spears, trimmed and cut into 2-inch-long pieces, or one 16-ounce package frozen cut asparagus
  • 4 medium carrots, cut into thin ribbons or bite-size strips (2 cups)
  • 1 pound cooked lean pork, cut into thin strips
  • Sesame seeds (optional)
  • Sliced green onion (optional)

Directions

  1. Cook noodles according to package directions; drain. Rinse with cold water until cool; drain.
  2. 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.
  3. In a large bowl, combine noodles, asparagus, carrots, and pork. Cover and chill in the refrigerator for 2 to 24 hours.
  4. To serve, pour Soy-Sesame Vinaigrette over salad; toss gently to coat. If desired, sprinkle with sesame seeds and green onion.

Soy-Sesame Vinaigrette

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar or vinegar
  • 1 tablespoon salad oil
  • 1 tablespoon honey
  • 1 teaspoon sesame oil

Directions

  1. 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.

Nutrition Facts

(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, Monosaturated fat (g) 4

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