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Pork and Noodle Salad

Makes: 6 servings
Prep 25 mins Bake 425°F 30 mins Stand 15 mins
Pork and Noodle Salad
Ingredients
  • 1 3/4 - 1  pound  pork tenderloin
  • 1 3 3/4 ounce package  bean threads or cellophane noodles
  • 2  cups  shredded napa cabbage
  • 2  medium  carrots, shredded
  • 1  cup  thinly sliced radishes
  • 2  cups  torn bok choy or baby bok choy
  • 1/2  cup  cilantro leaves
Directions

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.

Wonton Crisps
Ingredients
  • 12  wonton wrappers
  • 1  tablespoon  sesame or peanut oil
Directions

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.

Nutrition Facts (Pork and Noodle Salad)
  • 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 (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 529,
  • Potassium (mg) 488,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Ginger Soy Dressing
Ingredients
  • 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
Directions

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.

Nutrition Facts (Pork and Noodle Salad)
  • 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 (g) 69,
  • Cobalamin (Vit. B12) (g) 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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