Asian Noodle Salad

This is yet another version of Asian salad. I love snow peas when they are in season so I cannot resist adding them to this salad. We enjoy this dish in the summer and spring for our main dish, and absolutely love it. For an extra international feel, I used ingredients from Holy Food Imports since they produce their products in Israel.

40 min | 20 min prep | SERVES 4

Ingredients

1 (8-10 ounce) package ramen noodles

1/2 lb snow peas, cut in half

1 lb pork tenderloins, cut into 1/4 inch slices

1 teaspoon gingerroot, finely chopped

1 medium bell pepper, cut into strips

1 cup shredded carrots

8 medium green onions, sliced

1 tablespoon sesame seeds, toasted

SESAME DRESSING

1/2 cup rice vinegar

1/4 cup honey

2 tablespoons vegetable oil

2 tablespoons sesame oil

1 tablespoon soy sauce

Direction

1. Make sesame dressing by shaking all ingredients in a tightly covered container.

2. Set aside.

3. Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.

4. Rinse with cold water; drain.

5. Spray 10 inch skillet with cooking spray.

6. Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.

7. Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.

8. Sprinkle with sesame seed.

9. Serve with remaining dressing.

This recipe courtesy of holyfoodimports.com