- 1/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1 16-oz. package rice noodles
- 1 1/2 cups snow peas, ends trimmed
- 1 tablespoon vegetable oil
- 2 boneless pork chops (about 1 lb. total), trimmed and thinly sliced
- 1/4 cup finely chopped fresh mint
- calories 461
- fat 10 g
- satfat 3 g
- protein 19 g
- carbohydrate 73 g
- fiber 4 g
- cholesterol 39 mg
- sodium 899 mg
How to Make It
Bring a large pot of water to a boil. In a small bowl, whisk together lime juice, rice vinegar, sugar, fish sauce, garlic and 1/4 tsp. salt.
Add noodles to pot with boiling water, stir and cook until noodles are tender, 5 to 8 minutes or as package label directs. During last minute of cooking time, add snow peas to pot. Drain, rinse noodles and peas under cold water, drain again, and transfer to a large bowl.
Warm vegetable oil in a large skillet over medium-high heat. Sprinkle pork with salt. Stir-fry until meat loses its pink color, 3 to 5 minutes. Transfer meat to bowl with noodles and peas.
Drizzle reserved dressing over noodle mixture, sprinkle with mint and toss to coat. Serve immediately.