Asian Rice Noodle Salad recipe

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Ingredients

⅓ cup low sodium soy sauce
⅓ cup seasoned rice wine vinegar
¼ cup lime juice
2 tablespoons chile paste with garlic
1 tablespoon sesame oil
1 tablespoon minced fresh ginger root
1 teaspoon dried mint
8 ounces rice noodles
1 pound lean ground pork
1 cup thinly sliced green onions
1 cup chopped cilantro
1 cup thinly sliced snow peas
1 large red onion, quartered and thinly sliced
¼ cup roasted peanuts

Nutrition Info

303.8 calories
carbohydrate: 33.8 g
cholesterol: 36.8 mg
fat: 12.9 g
fiber: 2 g
protein: 13.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 559.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine soy sauce, rice wine vinegar, lime juice, chile paste with garlic, sesame oil, ginger root, and mint in a jar with a tight-fitting lid, cover and shake until sauce is well blended.

  2. Bring a large pot of water to a boil, add noodles and cook until tender, about 5 minutes. Drain, cool, and place in a serving bowl. Cut noodles using kitchen shears.

  3. Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes, drain, discard grease, and cool on paper towels. Add pork to noodles.

  4. Mix green onions, cilantro, snow peas, and red onion with pork and noodles.

  5. Place peanuts in a heavy resealable bag, seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.

Recipe Yield

8 servings

Recipe Note

A refreshing Asian-style cold salad with rice noodles, ground pork, cilantro, and veggies. Add crushed red pepper flakes to the dressing for extra heat.

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