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"4 ounces dried Chinese egg noodles or fine noodles, broken in half
1 recipe Soy-Sesame Vinaigrette (see recipe below)
3/4 pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or one 10-ounce package frozen cut asparagus
2 carrots, cut into thin strips
8 ounces cooked lean pork, cut into thin strips
Sesame seeds (optional)
Sliced green onions (optional)
"

"1. Cook pasta according to package directions; drain.

2. If using fresh asparagus, cook in a covered saucepan in a small amount of boiling, lightly salted water for 4 to 6 minutes or until crisp-tender. (Or, if using frozen asparagus, cook according to package directions.) Drain well.

3. In a large owl, combine noodles, asparagus, pork, and carrot. Cover and chill in the refrigerator for 2 to 24 hours.

4. To serve, pour Soy-Sesame Vinaigrette over salad; toss gently to coat. If desired, sprinkle salad with sesame seeds and green onions. Makes 4 servings. Makes 4 servings.

" Noodle Recipes

"1 recipe Ginger-Soy Dressing, recipe below
1 3/4- to 1-lb. pork tenderloin
1 3.75-oz. pkg. bean threads or cellophane noodles
2 cups shredded napa cabbage
2 medium carrots, shredded
1 cup thinly sliced radishes
2 cups torn bok choy or baby bok choy
1/2 cup cilantro leaves
1 recipe Wonton Crisps, recipe below
"

"1. Prepare Ginger-Soy Dressing; set aside.

2. Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.

3. Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.

4. In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.

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