Peanut Pork Noodle Salad
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If you can't find wide rice stick noodles for this Thai-inspired salad, use fettuccine and increase the cooking by a minute or two.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 616 |
| pro | 32 g |
| total fat | 25 g |
| sat. fat | 4 g |
| carb | 67 g |
| fibre | 5 g |
| chol | 46 mg |
| sodium | 1.334 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 17% |
| vit A | 9% |
| vit C | 38% |
| folate | 44% |
Ingredients
-
1/2 pkg (1 lb/500 g) wide rice stick noodles
1 honey-glazed pork tenderloin
1/4 cup smooth peanut butter
2 tbsp ketchup
1/2 cup chicken stock
2 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish sauce or soy sauce
1/4 tsp salt
1/2 cup thinly sliced radishes
1/3 cup chopped fresh coriander
2 green onions, chopped
3 cups shredded napa cabbage
1/3 cup chopped salted peanuts
Preparation:
In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside.
Meanwhile, thinly slice pork across the grain; set aside.
In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt. Add noodles, radishes, coriander and onion; toss. Stir in cabbage.
Top with pork; sprinkle with peanuts. Toss to serve.
Tags:
Salad; Main Course; Pork; Peanuts; Boil; Chicken broth;
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