Pork and Peanut Noodle Salad

The sweetness of the pork's apricot glaze is a great accompaniment to the spicy peanut sauce.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 31%
  • Fat: 10.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 15.9g
  • Carbohydrate: 39.3g
  • Fiber: 2.7g
  • Cholesterol: 20mg
  • Iron: 1.8mg
  • Sodium: 814mg
  • Calcium: 39mg

Ingredients

  • 4 ounces uncooked soba (buckwheat) noodles
  • 1/4 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 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

Preparation

  1. Cook noodles according to package directions, omitting salt and fat.
  2. 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.
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