Thai Pork Salad with Chili Dressing

Ingredients

• 2 ounces uncooked bean threads (cellophane noodles)
• 2 cups shredded napa (Chinese) cabbage
• 1 1/2 cups thinly sliced seeded cucumber
• 1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
• 1 cup thinly sliced red bell pepper strips
• 3/4 cup finely shredded carrot
• 1/2 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1/4 cup finely chopped fresh mint
• 1 serrano chile, seeded and finely chopped
• 1/4 cup finely chopped green onions
• 3 tablespoons fresh lime juice
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon roasted peanut oil
• 1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
• 1/4 teaspoon salt

Preparation

1. Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.