Asian Rice Noodle Salad Recipe

  • 1/3 cup low sodium soy sauce
  • 1/3 cup seasoned rice wine vinegar
  • 1/4 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
  • 1/4 cup roasted peanuts
  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.