Peanut Pork Noodle Salad

[migration] empty title 187 Author: Canadian Living Credits: [migration] empty title 187

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.

  • Portion size 4 servings

Ingredients

  • 1/2 pkg (1 lb/500 g) rice stick noodles
  • 1 pork tenderloin
  • 1/4 cup smooth peanut butter
  • 2 tablespoons ketchup
  • 1/2 cup chicken stock
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup thinly sliced radish
  • 1/3 cup chopped fresh coriander
  • 2 green onions chopped
  • 3 cups shredded napa cabbage
  • 1/3 cup chopped salted peanut

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1334 mg
  • Protein 32 g
  • Calories 616.0
  • Total fat 25 g
  • Cholesterol 46 mg
  • Saturated fat 4 g
  • Total carbohydrate 67 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Pork Noodle Salad