Full of flavor, colors and textures, this Thai-inspired entrée salad makes a complete meal. Serve with warm flour tortillas and fruit salad of pineapple chunks, green and red grapes and mandarin oranges.

Ingredients

  • 3 boneless pork chops (cut into stir-fry strips)
  • 3 ounces ramen noodles
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger root (grated)
  • 1/4 teaspoon red pepper flakes (crushed)
  • 2 teaspoons vegetable oil
  • 2 teaspoons sesame oil
  • 1 red bell pepper (OR yellow, cut into thin strips)
  • 8 green onions (bias-sliced into 1/2-inch lengths)
  • 1/4 cup cashews (coarsely chopped)

Directions

  1. Cook noodles according to package directions; drain well and set aside.
  2. For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and red pepper; blend until smooth.
  3. In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper and onion; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet; add pork strips. Stir-fry for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir to heat through, remove from heat; toss with dressing. Garnish with cashews.
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