Pork and Peanut Noodle Salad
From Cooking Light
Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139
The sweetness of the pork's apricot glaze is a great accompaniment to the spicy peanut sauce.
4 ounces uncooked soba (buckwheat) noodles
1/4 cup natural creamy peanut butter
1/4 cup hoisin sauce (yes, this is a lot, but when you look at the servings...it should be fine)
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon crushed red pepper
1 cup (1/2-inch) cubed Simply Roasted Pork (about 6 ounces)
1/2 cup finely chopped carrots
1/2 cup chopped green onions
1/3 cup finely chopped celery
Cook noodles according to package directions, omitting salt and fat.
Combine peanut butter and next 6 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk. Add noodles, Simply Roasted Pork, and remaining ingredients, tossing gently to coat. Chill.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 301 (31% from fat); FAT 10.5g (satfat 2.3g, monofat 4.8g, polyfat 2.7g); PROTEIN 15.9g; CARBOHYDRATE 39.3g; FIBER 2.7g; CHOLESTEROL 20mg; IRON 1.8mg; SODIUM 814mg; CALCIUM 39mg;
Cooking Light, SEPTEMBER 2004