Recipe: Thai Pork and Noodle Salad (using Ramen noodles)

THAI PORK AND NOODLE SALAD

6 cups water
2 packages Oriental-flavor ramen noodles
1 tablespoon plus 1/2 teaspoon toasted sesame oil, divided use
1 tablespoon vegetable oil
1 clove garlic, mashed
1 pound boneless pork loin, trimmed of fat and cut into 1/2-inch-wide strips
1 medium red bell pepper, cut into 1/2-inch-wide strips
6 green onions, chopped
1/2 cup dry-roasted peanuts

FOR THE GINGER-PEANUT DRESSING:
1 ramen flavor packet
1/4 cup vegetable oil
3 tablespoons smooth peanut butter
1 teaspoon peeled and grated fresh ginger
5 shakes Tabasco sauce
3 tablespoons rice vinegar

In a medium saucepan, bring water to a boil and cook ramen noodles (but reserve seasoning packets) for 1 minute. Drain noodles and toss with 1 tablespoon sesame oil in a large serving bowl.

In a wok or large saute pan, heat vegetable oil and remaining 1/2 teaspoon sesame oil over medium-high heat. Add garlic and cook, stirring, for 1 minute. Add pork and cook, stirring, until it is cooked through, 5-7 minutes.

Remove mixture from wok and toss it with noodles. Add bell pepper, green onions and peanuts.

In a blender or food processor, blend one ramen flavor packet (reserving the other packet), vegetable oil, peanut butter, ginger, Tabasco and vinegar until smooth. Pour dressing over noodles and pork, stirring to blend.

Refrigerate for at least 1 hour and for as long as 8 hours before serving.

Makes 8 servings
Source: The Soup Mix Gourmet by Diane Phillips