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Peanut Pork Noodle Salad

salads, pork, rice

1/2 package (16 oz) wide rice stick noodles
1 Honey-Glazed Pork Tenderloin
1/4 cup smooth peanut butter
2 tablespoons ketchup
1/2 cup chicken stock
2 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon fish or soy sauce
1/4 teaspoon salt
1/2 cup thinly sliced radishes
1/3 cup chopped fresh coriander
2 green onions; chopped
3 cups shredded napa cabbage
1/3 cup chopped salted peanuts

In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside. Meanwhile, thinly slice pork across the grain; set aside. In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt. Add noodles, radishes, coriander and onions; toss. Stir in cabbage. Top with pork; sprinkle with peanuts. Toss to serve.

Contributor: Canadian Living Magazine, July, 2001

Yield: 4 servings

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