Recipe

Pork And Cellophane Noodle Salad Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 2 months, 1 week ago this can be made with leftover pork tenderloin also... it can be made Gluten free by using GF soy sauce and eliminating the wonton crsips... I love salads or any asian dish that uses cellophane noodles..I also like to add more of a zing and add some ... More Prep:30m Cook:25m Servings:6	Peetabear
	asian pork noodle salad easy

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hot_it_up

tuilelaith

hungrybear

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Ingredients

1 recipe Ginger-Soy Dressing, recipe below

1 3/4- to 1-lb. pork tenderloin

1 3.75-oz. pkg. bean threads or cellophane noodles

2 cups shredded napa cabbage

2 medium carrots, shredded

1 cup thinly sliced radishes

2 cups torn bok choy or baby bok choy

1/2 cup cilantro leaves

1 recipe Wonton Crisps, recipe below

Directions

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.

Ginger-Soy Dressing

In screw-top jar combine 1/3 cup vegetable oil, 3 Tbsp. lime juice, 3 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. grated fresh ginger, 1 Tbsp. soy sauce, 1 Tbsp honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover; shake well. Refrigerate up to 3 days.

Wonton Crisps

Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet.

Brush tops of wrappers with 1 Tbsp. sesame or peanut oil.

Bake in a 425 degrees F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.

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Comments

tuilelaith 2 months, 1 week ago said:
Another good one! Thank you.

hot_it_up 2 months, 1 week ago said:
What a good bunch of flavors and textures.\0

Jeff

cuzpat 2 months, 1 week ago said:
Boy some great one today!!! yum!!! but then again you always do a great job high 5

hungrybear 2 months, 1 week ago said:
Sound good

a1patti 2 months, 1 week ago said:
Right up my alley! YUMMY!! ^5

meileen 2 months, 1 week ago said:
Thanks Peeta, I really like the idea of using left over pork tenderloin since I always do have left over, it this a great option for us!

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