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Stir together a dressing of soy, rice vinegar, and ginger, then put it to work two ways: Use a portion as the starter for the pork marinade and the rest for a plum relish on this fresh noodle bowl.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine soy sauce, vinegar, lime juice, honey, shallots, ginger, garlic, and crushed red pepper. Place half of the mixture in a resealable plastic bag with the chili-garlic sauce; knead to combine. Add pork to bag and seal. Turn to coat. Chill up to 24 hours.

  • For plum salsa: Chop four of the plums. Add to remaining soy sauce mixture along with cilantro. Chill, covered, up to 24 hours.

  • Prepare grill for medium indirect grilling. Remove pork from marinade (discard marinade); grill over a drip pan 25 to 30 minutes or until 145°F. Remove; let stand 5 minutes. Slice pork.

  • Slice remaining plums. Arrange cabbage, noodles, pork, plums, peas, and carrots in four bowls. Top with plum salsa and peanuts. Serves 4.

Quick Tip

Substitute packaged shredded cabbage mix with carrots for the Chinese cabbage and carrots.

Nutrition Facts

424 calories; fat 8g; cholesterol 70mg; saturated fat 1g; carbohydrates 62g; mono fat 3g; poly fat 2g; insoluble fiber 7g; sugars 30g; protein 31g; vitamin a 1159.6IU; vitamin c 49.5mg; thiamin 0.9mg; riboflavin 0.5mg; niacin equivalents 8.2mg; vitamin b6 0.9mg; folate 98.6mcg; vitamin b12 0.5mcg; sodium 385mg; potassium 1293mg; calcium 107mg; iron 2.9mg.