A refreshing Asian-style cold salad with rice noodles, ground pork, cilantro, and veggies. Add crushed red pepper flakes to the dressing for extra heat.
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.
Per Serving: 304 calories; protein 13.7g; carbohydrates 33.8g; fat 12.9g; cholesterol 36.8mg; sodium 559.3mg.