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Ingredients

Dressing

Salad

Directions

  • In a small bowl, combine vinegar, peanut butter, 3 tbsp water, the soy sauce, honey, garlic, ginger and chili paste. Whisk until smooth; set aside.

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  • Heat grill or grill pan to medium-high heat. Combine pork chops and 1/3 cup of the dressing in a resealable plastic bag. Marinate at least 15 minutes.

  • Meanwhile, bring a large pot of water to a boil. Break up ramen noodles, stir into pot and cook 2 minutes. Add snow peas and bok choy. Return to a boil, cook 1 minute, then drain and rinse in cold water. Drain and place mixture in a large bowl with sliced red pepper.

  • Remove pork from marinade; discard marinade. Grill for 3 to 4 minutes, turning halfway through. Transfer to a cutting board.

  • Toss noodle mixture with remaining dressing and the salt. Slice pork into thin strips and scatter over salad. Sprinkle with peanuts and serve immediately.

Store-Bought Swap

Whisk together 1/3 cup Newman's Own Lite Lime Vinaigrette, 2 tbsp peanut butter and 1 tbsp water.

Herb Appeal

3 tbsp chopped basil or cilantro leaves tossed with the peanut-noodle mixture adds a crisp, bright flavor to the salad.

Nutrition Facts

438 calories; 14 g total fat; 31 mg cholesterol; 800 mg sodium. 53 g carbohydrates; 26 g protein;

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