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

THAI PORK AND NOODLE SALAD

"Full of flavor, colors and textures, this Thai-inspired entree salad makes a complete meal. Serve with warm flour tortillas and fruit salad of pineapple chunks, green and red grapes and mandarin oranges."

1 (3 oz) package ramen noodles
FOR THE DRESSING:
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon fresh ginger root, grated
1/4 teaspoon red pepper flakes, crushed
FOR THE STIR FRY:
2 teaspoons vegetable oil
2 teaspoons sesame oil
1 red bell pepper, OR yellow, cut into thin strips
8 green onions, bias-sliced into 1/2-inch lengths
3 boneless pork chops, cut into stir-fry strips
1/4 cup cashews, coarsely chopped (for garnish)

Cook noodles according to package directions; drain well and set aside.

For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and red pepper flakes; blend until smooth.

In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper and onion; stir-fry for 1-2 minutes or until onions are crisp-tender.

Remove vegetables from skillet; add pork strips. Stir-fry for 2-3 minutes or until cooked through,

Return vegetables to skillet and add cooked noodles. Cook and stir to heat through.

Remove from heat; toss with dressing. Garnish with cashews.

Makes 4 servings
Source: National Pork Board