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Thai Pork and Noodle Salad recipe

Full of flavor, colors and textures, thisThai-inspired entr e salad makes a complete meal. Servewith warm flour tortillas and fruit salad of pineapple chunks,green and red grapes and mandarin oranges.

Recipe: Thai Pork and NoodleSalad

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

  • Cook noodles according to package directions;drain well and set aside.
  • For dressing, in a blender container combineolive oil, vinegar, peanut butter, soy sauce, honey, ginger andred pepper; blend until smooth.
  • In a large skillet heat vegetable andsesame oils over medium-high heat. Add bell pepper and onion;stir-fry for 1 to 2 minutes or until onions are crisp-tender.Remove vegetables from skillet; add pork strips. Stir-fry for2 to 3 minutes or until cooked through; return vegetables toskillet and add cooked noodles. Cook and stir to heat through,remove from heat; toss with dressing.
  • Garnish with cashews.

    Serves 4.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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