Spring Pork and Noodles

Rating: Unrated

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

Source: Midwest Living
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Spring Pork and Noodles

Ingredients

Directions

  • Cook noodles according to package directions; drain. Rinse with cold water until cool; drain.

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  • 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.

Nutrition Facts (Spring Pork and Noodles)

Per Serving:
338 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 71 mg cholesterol; 654 mg sodium. 445 mg potassium; 35 g carbohydrates; 3 g fiber; 12 g sugar; 23 g protein; 4810 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Soy-Sesame Vinaigrette

Ingredients

Directions

  • 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.

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