Ingredients for Asian Noodle Salad
- 8 ounces ramen noodles
- 1 cup trimmed snow peas
- 6 ounces thinly sliced pork tenderloin
- 2 teaspoons grated gingerroot
- 1/2 cup sliced bell pepper
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon cooking spray
- 1/4 cup sesame oil
- 1 tablespoon soy sauce
- 1 clove minced garlic
- 1/4 cup thinly sliced red onion
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How to Make Asian Noodle Salad
- **Make the Sesame Dressing:** In a tightly sealed jar, combine 1/4 cup sesame oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Shake well to combine.
- **Cook the Noodles:** Cook 8 ounces of your favorite noodles according to package directions. Add 1 cup of trimmed snow peas during the last 1-2 minutes of cooking.
- **Rinse the Noodles:** Drain the noodles and rinse under cold water to stop the cooking process and prevent sticking. Drain again.
- **Cook the Pork:** Heat 1 teaspoon of cooking spray in a 10-inch skillet over medium-high heat. Add 6 ounces of thinly sliced pork and 1 teaspoon of grated ginger; cook for 4-6 minutes, stirring occasionally, until the pork is lightly pink in the center.
- **Assemble the Salad:** In a large bowl, combine the cooked noodles, 1/2 cup sliced bell pepper (any color), 1/2 cup shredded carrots, 1/4 cup thinly sliced red onion, and the cooked pork.
- **Dress the Salad:** Pour half of the sesame dressing over the noodle mixture and toss gently to combine.
- **Garnish and Serve:** Sprinkle 1 tablespoon of sesame seeds over the salad. Serve immediately with the remaining dressing on the side.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
89g
Fat
42g
Carbs
21g
