Asian Rice Noodle Salad recipe
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Ingredients
- ⅓ cup low sodium soy sauce ⅓ cup seasoned rice wine vinegar ¼ cup lime juice 2 tablespoons chile paste with garlic 1 tablespoon sesame oil 1 tablespoon minced fresh ginger root 1 teaspoon dried mint 8 ounces rice noodles 1 pound lean ground pork 1 cup thinly sliced green onions 1 cup chopped cilantro 1 cup thinly sliced snow peas 1 large red onion, quartered and thinly sliced ¼ cup roasted peanuts
Nutrition Info
- 303.8 caloriescarbohydrate: 33.8 gcholesterol: 36.8 mgfat: 12.9 gfiber: 2 gprotein: 13.7 gsaturatedFat: 3.9 gservingSize: -sodium: 559.3 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Asian Rice Noodle Salad
Directions
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Combine soy sauce, rice wine vinegar, lime juice, chile paste with garlic, sesame oil, ginger root, and mint in a jar with a tight-fitting lid, cover and shake until sauce is well blended.
Bring a large pot of water to a boil, add noodles and cook until tender, about 5 minutes. Drain, cool, and place in a serving bowl. Cut noodles using kitchen shears.
Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes, drain, discard grease, and cool on paper towels. Add pork to noodles.
Mix green onions, cilantro, snow peas, and red onion with pork and noodles.
Place peanuts in a heavy resealable bag, seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.