Pork & Noodle Salad

By á-1025

Ingredients

• 1 recipe Ginger-Soy Dressing
• 1 3/4 to 1-lb. pork tenderloin
• 3.75-oz. package bean threads or cellophane noodles
• 2 cups shredded napa cabbage
• 2 medium carrots, shredded
• 1 cup thinly sliced radishes
• 2 cups torn bok choy or baby bok choy
• 1/2 cup cilantro leaves
• 1 recipe wonton crisps

Details

Servings 6
Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

1.Prepare Ginger-Soy Dressing; set aside.
2.Preheat oven to 425. Line a 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes or until internal temperature reaches 155 brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.
3.Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage;toss.
4.In a 3-quart dish layer noodle mixture, carrots, pork, radishes. Drizzle with half of the ginger-soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with wonton crisps; pass remaining dressing.