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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ounces | thin rice noodles | 1/4 | cups | Lime juice, raw - or 1 TBSP | 2 | tablespoons | fish sauce | 2 | tablespoons | brown sugar | 1/2 | teaspoon | Asian Chili Sauce | 1/2 | teaspoon | salt | 4 | tablespoons | basil, fresh, chopped (1/4 cup) | 4 | tablespoons | Mint leaves, chopped (1/4 cup) | 1 | pound | pork tenderloin, cut into 3-inch-long strips | 4 | cups, shredded | Cabbage, about 1/3 head | 2 | medium (2-3/4" dia) (approx 3 per lb) | apples, peeled, cored and thin sliced | 1 | cup, strips or slices | carrot,chopped | 1 | medium (4-1/2" long) | Red Pepper, banana, raw (sub. for Anaheim) | 1 | medium (4-1/2" long) | green Pepper, banana, raw (sub. for Anaheim) | 1 | tablespoon | sesame oil | 1/4 | cup, halves and whole | coarsely chopped Nuts, cashew nuts, oil roasted, w |
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Steps
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Sequence
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Step
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| | 1 | Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain. | | 2 | In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside. | | 3 | Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint. | | 4 | Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews. |
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