Rice Noodle Salad with Pork and Snow Peas

Rice Noodle Salad with Pork and Snow Peas Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps

 

On a busy weeknight, Rice Noodle Salad with Pork and Snow Peas is a family-pleasing meal that's sure to satisfy.

Yield:

Serves: 6

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 461
Fat 10 g
Satfat 3 g
Protein 19 g
Carbohydrate 73 g
Fiber 4 g
Cholesterol 39 mg
Sodium 899 mg

Ingredients

1/4 cup fresh lime juice
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon fish sauce
1 clove garlic, minced
Salt
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

Preparation

1. 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.

2. 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.

3. 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.

4.Drizzle reserved dressing over noodle mixture, sprinkle with mint and toss to coat. Serve immediately.

Note:

May 2014
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