Thai Pork and Noodle Salad Recipe | Yummly

Thai Pork and Noodle Salad

PORK(1)
Marcene A.: "Being gluten-free, I had bought a bag of brown ri…" Read More
14Ingredients
20Minutes
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Thai Pork and Noodle Salad

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Description

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

US|METRIC
4 SERVINGS
  • 3 boneless pork chops (cut into stir-fry strips)
  • 3 oz. ramen noodles
  • 2 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. peanut butter
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 tsp. fresh ginger root (grated)
  • 1/4 tsp. red pepper flakes (crushed)
  • 2 tsp. vegetable oil
  • 2 tsp. 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)
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    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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    Reviews(1)

    Reviewer Profile Image
    Marcene A. a year ago
    Being gluten-free, I had bought a bag of brown rice ramen noodles. Today I was looking for a tasty, easy, fairly quick lunch and decided to try this recipe. The brown rice noodles were perfect, and the dressing was delightful. My husband suggested that we make it the next time without the peanut butter, just to see if it works. I had been to the farmer's market and had several fresh veggies, which I chopped and used. I also had a couple of slices of uncured Canadian bacon, which I substituted for the pork chops. We ate the whole salad, feeling quite satisfied and full. This is a great salad to use bits and pieces of leftover veggies. Thanks for sharing it!

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