Asian Noodles With Pork Tenderloin And Ginger Root

By á-174942

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons Asian sesame oil
• 2 teaspoons sugar
• 2 teaspoons finely-minced ginger root
• Salt to taste
• 1 package somen or Chinese egg noodles - (16 oz)
• 3/4 cup shredded or matchstick-cut carrots
• 2 green onions, including tops cut into
• matchstick-size slivers
• 1/4 pound teriyaki-marinated grilled pork tenderloin (to 1/2 lb)

Details

Servings 4

Preparation

Step 1

Fill 8- to 10-quart stockpot 2/3 full of water, cover and bring to a boil over high beat. Mix soy sauce, vinegar, sesame oil, sugar and ginger in large bowl. Stir until sugar dissolves. Set aside.

Add 1 tablespoon salt to boiling water, add noodles and cook according to package directions. Noodles should be cooked through but still slightly chewy. Drain off about 1/2 pasta water, add 1 quart ice water to pot, stir noodles, then immediately drain noodles in colander.

Add noodles to soy dressing and toss well. Add carrots, green onions and pork. Toss to combine. Taste and adjust seasonings. Serve immediately.

This recipe yields 4 servings.

Each serving: 585 calories; 1,258 mg sodium; 37 mg cholesterol; 12 grams fat; 104 grams carbohydrates; 14 grams protein; 0.29 gram fiber.