Peanut Pork and Ramen Noodles

By á-47

Store-Bough dressing swap: whisk together 1/3 cup Newman's Own Lite Lime Vinaigretts, 2 Tbsp. peanut butter and 1 Tbsp. water.

Ingredients

• DRESSING:
• 1/4 cup rice vinegar
• 1/4 cup creamy peanut butter
• 3 Tbsp. soy sauce
• 2 Tbsp. honey
• 1 Tbsp. minced garlic
• 1 Tbsp. minced ginger
• 1 tea. garlic-chili paste
• 3 Tbsp. water
• SALAD
• 1/2 lb. thinly sliced boneless pork chops
• 2 pkg. (3 oz each) ramen noodles, flavor packets discarded
• 8 oz. snow peas, tough strings removed, sliced
• 8 oz. baby bok choy, trimmed, cleaned and sliced crosswise
• 1 sweet red pepper, cored, seeded and thinly sliced
• 1/8 tea. salt
• 3 Tbsp. dry roasted unsalted peanuts

Preparation

Step 1

In a small bowl combine dressing ingredients; set aside.

Heat grill, combine pork chops and 1/3 cup dressing in a zip lock. Marinate at least 15 minutes.

Meanwhile, bring a large pot of water to a boil. Break up ramen, stir into pot and cook 2 minutes. Add snow peas and bok choy. Return to a boil, cook 1 minute, then drain and rinse in cold water. Drain and place mixture in a large bowl with the sliced red pepper.

Remove pork from marinade; discard marinade. Grill for 3-4 minutes turning halfway through. Transfer to a cutting board.

Toss moodle mixture with remaining dressing and the salt. Slice pork into thin strips and scatter over salad. Sprinkle with peanuts and serve immediately.