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- 1 3/4 - 1 pound pork tenderloin
- 1 3 3/4ounce packagebean threads or cellophane noodles
- 2 cups shredded napa cabbage
- 2 mediumcarrots, shredded
- 1 cup thinly sliced radishes
- 2 cups torn bok choy or baby bok choy
- 1/2 cup cilantro leaves
1. Prepare Ginger-Soy Dressing; set aside.
2. 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.
3. 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.
4. 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.
- 12 wonton wrappers
- 1 tablespoon sesame or peanut oil
1. 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.
- Servings Per Recipe 6,
- cal. (kcal) 351,
- Fat, total (g) 17,
- chol. (mg) 38,
- sat. fat (g) 2,
- carb. (g) 35,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 8,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 15,
- vit. A (IU) 4810,
- vit. C (mg) 30,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 529,
- Potassium (mg) 488,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
- 1/3 cup vegetable oil
- 3 tablespoons lime juice
- 3 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
1. 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.
- Servings Per Recipe 6,
- cal. (kcal) 351,
- Fat, total (g) 17,
- chol. (mg) 38,
- sat. fat (g) 2,
- carb. (g) 35,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 8,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 15,
- vit. A (IU) 4810,
- vit. C (mg) 30,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 529,
- Potassium (mg) 488,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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