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Asian Rice Noodle Salad

Lally

"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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Ingredients

35 m servings 304 cals
Original recipe yields 8 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 304 calories; 12.9 g fat; 33.8 g carbohydrates; 13.7 g protein; 37 mg cholesterol; 559 mg sodium. Full nutrition

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Reviews

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This was great! I used ground turkey breast in place of the pork. I sautéed the turkey with some of the dressing. I also used vermicelli in place of the rice noodles. It held up as leftovers the...

This recipe was awesome! My store did not have snow peas so I used snap peas instead. Other than that I made as written. This recipe is full of flavor. If you like things spicy, garnish with cru...