Categories: Salad
Ingredients
- Dressing
- 1/4 cup rice vinegar
- 1/4 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon garlic-chili paste
- Salad
- 1/2 pound thinly sliced boneless pork chops
- 2 3 - ounce packages ramen noodles, flavor packets discarded
- 8 ounces snow peas, tough strings removed, sliced
- 8 ounces baby bok choy, trimmed, cleaned and sliced crosswise
- 1 sweet red pepper, cored, seeded and thinly sliced
- 1/8 teaspoon salt
- 3 tablespoons dry roasted unsalted peanuts
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. 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.