Ingredients for Asian Noodles And Pork Pasta Salad
- 1 pound Penne
- 1 head fresh broccoli, cut into florets
- 8 ounces sliced fresh button mushrooms
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 5 tablespoons vegetable oil
- 3 ounces Oriental Flavor Instant Ramen Noodles (broken into bite-sized pieces)
- 1 pound boneless pork tenderloin, thinly sliced
- 1/2 cup thinly sliced red onion
- 1 tablespoon sesame seeds
- 1/4 cup grated Parmesan cheese
- 1 (1 ounce) package Asian-style soup mix (seasoning packet only)
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How to Make Asian Noodles And Pork Pasta Salad
- Cook 1 pound pasta according to package directions until al dente. Drain, rinse with cool water to cool, and drain again.
- Meanwhile, in a small bowl, whisk together 1/4 cup rice vinegar, 3 tablespoons sugar, 3 tablespoons vegetable oil, and the seasoning packet from 1 (1 ounce) package of Asian-style soup mix. Set aside.
- Heat 2 tablespoons vegetable oil in a large non-stick skillet over high heat until hot.
- Add 1 pound pork (or chicken) thinly sliced and stir-fry for 6-7 minutes, or until browned. Remove meat from skillet and set aside.
- Add 8 ounces sliced mushrooms and 1 head broccoli, cut into florets, to the skillet. Stir-fry until tender-crisp (about 5-7 minutes), adding more oil if needed.
- In a large bowl, combine the cooked pasta, pork (or chicken), broccoli, mushrooms, and 1/2 cup thinly sliced red onion.
- Pour the vinegar mixture over the salad and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (can be made ahead of time).
- Just before serving, break 3 ounces ramen noodles into bite-sized pieces.
- Add the ramen noodles and 1 tablespoon sesame seeds to the salad and toss gently.
- Sprinkle with 1/4 cup grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
50g
Fat
30g
Carbs
24g
