Rice Noodle Salad with Pork and Snow Peas

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
Cost per Serving: $1.76
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 461
  • Fat: 10g
  • Saturated fat: 3g
  • Protein: 19g
  • Carbohydrate: 73g
  • Fiber: 4g
  • Cholesterol: 39mg
  • Sodium: 899mg

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