- 1/3 cup low sodium soy sauce
- 1/3 cup seasoned rice wine vinegar
- 1/4 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
- 1/4 cup roasted peanuts
- 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.
04/07/2018
recipepes.com
Asian Rice Noodle Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
