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Ingredients
| ginger (grated): 1 cup |
| pork tenderloin: 1 lb |
| cellophane noodles (dang myun): 3.75 oz |
| napa cabbage (chopped): 2 cups |
| carrots: 2 |
| radishes (sliced): 1 cup |
| bok choy: 2 oz |
| fresh cilantro (coriander): 1/2 cup |
| wonton wrappers: 1 wrapper |
Pork and Noodle Salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
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.