- 4
Ingredients
- 4 ounces thin rice noodles
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon Asian chili sauce
- 1/2 teaspoon salt
- 1/4 cup loosely packed basil leaves, chopped
- 1/4 cup loosely packed mint leaves, chopped
- 1 pound pork tenderloin, cut into thin 3-inch-long strips
- 4 cups shredded cabbage
- 2 apples, cored and thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon sesame oil
- 1/4 cup cashews, coarsely chopped
Preparation
Step 1
1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.
3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.
Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber