Pork and Noodle Salad
- Prepare Ginger-Soy Dressing; set aside.
- Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.
- Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.
- In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.
Ginger Soy Dressing
- In screw-top jar combine vegetable oil, lime juice, rice vinegar, brown sugar, grated fresh ginger, soy sauce, honey, toasted sesame oil, salt, and crushed red pepper. Cover; shake well. Refrigerate up to 3 days.
- Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place wonton wrappers on baking sheet. Brush tops of wrappers with sesame or peanut oil. Bake in a 425 degrees F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.
Nutrition Facts (Pork and Noodle Salad)
- Per serving:
- 351 kcal cal.,
- 17 g fat
- (2 g sat. fat,
- 8 g polyunsaturated fat,
- 3 g monounsatured fat),
- 38 mg chol.,
- 529 mg sodium,
- 35 g carb.,
- 2 g fiber,
- 8 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet