A bottled ginger vinaigrette salad dressing enhances the flavors of this Asian main dish recipe.
Place chops in self-sealing plastic bag. Add 1/4 cup ginger vinaigrette and 1/4 teaspoon anise seeds. Seal bag. Marinate in refrigerator 1 to 4 hours, turning bag occasionally. Drain and discard marinade. Grill chops on rack of uncovered grill over direct medium heat for 12 to 15 minutes or until juices run clear and an instant read thermometer registers 160 degrees F; turn chops once. Place on cutting board; let stand 5 minutes. Slice diagonally.
Cook noodles according to package directions. Drain in a colander; rinse with cold water until water runs clear. Let noodles drain 20 minutes; with kitchen shears, snip noodles into 3 to 4 inch lengths. In a bowl, toss noodles with 13 cup oil and remaining anise seeds. Cover and set aside.
In a bowl toss lettuce, cucumber, and herbs. If preparing ahead of time (up to 4 hours), cover with damp paper towels and refrigerate.
Toss greens with remaining 1/4 cup ginger vinaigrette. Divide noodles among four plates or shallow soup bowls; top with greens and sliced pork. Top with carrot, peanuts, and cilantro. If desired, squeeze fresh lime on salads. Makes 4 servings.