Pork and Noodle Salad Recipe

By pattie_d

Pork and Noodle Salad. (substitute Chicken)
It's amazing what an intriguing, nutty flavor just one teaspoon of sesame oil brings to this salad. Find it in the Asian ingredients aisle of the supermarket.

Ingredients

• 4 ounces dried Chinese egg noodles or fine noodles, broken in half
• 1 recipe Soy-Sesame Vinaigrette (see recipe below)
• 3/4 pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or one 10-ounce package frozen cut asparagus
• 2 carrots, cut into thin strips
• 8 ounces cooked lean pork, cut into thin strips
• Sesame seeds (optional)
• Sliced green onions (optional)

Preparation

Step 1

1. Cook pasta according to package directions; drain.

2. If using fresh asparagus, cook in a covered saucepan in a small amount of boiling, lightly salted 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, pork, and carrot. 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 salad with sesame seeds and green onions. Makes 4 servings.

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

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 Per Serving:
Servings Per Recipe: 4
Calories: 328
Protein(gm): 24
Carbohydrate(gm): 31
Fat, total(gm): 12
Cholesterol(mg): 76
Saturated fat(gm): 3
Dietary Fiber, total(gm): 2
Vitamin A(RE): 711
Vitamin C(mg): 21
Sodium(mg): 974
Iron(DV %): 3