Oriental Pork Salad Recipe

The Hale Groves Team


8 ounces whole wheat spaghetti or soba (buckwheat) noodles, broken in half
8 ounces bean sprouts
12 ounces julienne strips cooked lean pork
6 green onions, sliced
Peanut dressing (see below)
Fresh spinach leaves
4 medium
Florida oranges, peeled and segmented
1 tablespoon toasted sesame seed


Cook spaghetti as directed on package; stir sprouts in with noodles for last 1 minute of cooking time.  Drain.  In large bowl, combine spaghetti, bean sprouts, pork and green onions.  Toss with 1 cup Peanut dressing; reserve remaining dressing.  Cover noodle mixture and refrigerate about 2 hours or until well chilled.  To serve, arrange spinach leaves on 4 dinner plates.  Divide noodle mixture evenly among plates and surround with orange segments.  Drizzle salads with remaining dressing and sprinkle with sesame seeds.

Peanut Dressing

2/3 cup hot water
1/3 cup creamy peanut butter
3 tablespoons light soy sauce
2 tablespoons freshly grated gingerroot
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon ground coriander
3 cloves garlic (halved)
¼ teaspoon red pepper flakes

In a 5-cup blender container, combine all ingredients.  Process until smooth.
Yields: 4 servings

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