- 4
- 20 mins
- 20 mins
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
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.