Pork & Noodle SaladMakes: 6 servingsPrep: 25 min. Bake: 25 + 5 min.
- 1 recipe Ginger-Soy Dressing, recipe below
- 1 3/4- to 1-lb. pork tenderloin
- 1 3.75-oz. pkg. bean threads or cellophane noodles
- 2 cups shredded napa cabbage
- 2 medium carrots, shredded
- 1 cup thinly sliced radishes
- 2 cups torn bok choy or baby bok choy
- 1/2 cup cilantro leaves
- 1 recipe Wonton Crisps, recipe below
1. Prepare Ginger-Soy Dressing; set aside.
2. Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.
3. Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.
4. In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.
Ginger-Soy Dressing: In screw-top jar combine 1/3 cup vegetable oil, 3 Tbsp. lime juice, 3 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. grated fresh ginger, 1 Tbsp. soy sauce, 1 Tbsp honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover; shake well. Refrigerate up to 3 days.
Wonton Crisps: Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet. Brush tops of wrappers with 1 Tbsp. sesame or peanut oil. Bake in a 425°F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.