Asian Rice Noodle Salad

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.



Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Mix green onions, cilantro, snow peas, and red onion with pork and noodles.

Step: 5

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.

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