Pork & Noodle Salad

Pork & Noodle Salad

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From: Diabetic Living Magazine

It's amazing what an intriguing, nutty flavor just one teaspoon of sesame oil brings to this cold pork noodle bowl recipe. Find it in the Asian ingredients aisle of your supermarket.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon salad oil
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 4 ounces Chinese egg noodles or fine noodles, broken in half
  • ¾ pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or 1 (10 ounce) package frozen cut asparagus
  • 8 ounces cooked lean pork, cut into thin strips
  • 2 carrots, cut into thin strips
  • Sesame seeds (optional)
  • Sliced scallions (optional)

Preparation

  • Prep

  • Ready In

  1. For vinaigrette, combine soy sauce, rice vinegar, salad oil, honey, and sesame oil in a 1-cup screw-top jar. Cover and shake well to mix. Chill for 2 to 24 hours.
  2. Cook noodles according to package directions; drain.
  3. 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.
  4. Combine the noodles, asparagus, pork, and carrot in a large bowl. Cover and chill in the refrigerator for 2 to 24 hours.
  5. To serve, pour the vinaigrette over the salad; toss gently to coat. If desired, sprinkle salad with sesame seeds and scallions.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 324 calories; 12 g fat(3 g sat); 2 g fiber; 30 g carbohydrates; 23 g protein; 6 mcg folate; 73 mg cholesterol; 8 g sugars; 3,800 IU vitamin A; 15 mg vitamin C; 46 mg calcium; 2 mg iron; 640 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin A (76% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 2

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