Pork and Noodle Salad

By Valarie

Ingredients

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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Cook pasta according to package directions; drain.

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.

In a large bowl, combine noodles, asparagus, pork, and carrot. 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 salad with sesame seeds and green onions. Makes 4 servings.

Soy-Sesame Vinaigrette
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.

Servings Per Recipe: 4 PER SERVING: 328 cal., 12 g total fat (3 g sat. fat), 76 mg chol., 974 mg sodium, 31 g carb. (2 g fiber), 24 g pro.