Pork and Noodle Salad Recipes with Toppings

Ingredients:

1, 3 ounce packet noodles, oriental ramen
3 pork chops, boneless
2 tablespoon wine vinegar, white
2 tablespoon soya sauce
2 tablespoon olive oil
2 tablespoon peanut butter
1 tablespoon honey
¼ teaspoon red pepper flakes, crushed
1 teaspoon fresh ginger, grated
2 teaspoon sesame oil
2 teaspoon vegetable oil
1 yellow or red bell pepper
8 onions (green), chopped into ½ inch lengths
¼ cup cashews, coarsely chopped (optional)

Cooking Instant Noodles Method

Method:

Cut the pork chops into stir fry strips. Cut the bell pepper into thin strips.
Cook the noodles in boiling water according to the directions given on the packet. Drain the noodles in a colander when they are soft, yet firm. To halt any further cooking run them under tap water. Drain well and leave aside.
Combine peanut butter, olive oil, vinegar, soy sauce, red pepper, ginger and honey in a blender mixture and blend it to get a smooth paste.
Heat sesame oil and vegetable oil in a large skillet over medium heat. Stir in green onions and bell pepper. Sauté for 2 to 3 minutes or until the onions are crisp and tender. Remove them from the skillet in a bowl. In the same skillet add the pork chops and stir fry until cooked through or until 3 to 5 minutes.
As the pork gets cooked add the vegetables and noodles and stir for 2 minutes. As the noodles and pork is heated through remove from the heat and toss them with the dressing. If desired, garnish with cashews and serve. This recipe makes 4 servings.

Health tip:

Cut all the visible fat from the pork chops before following the cooking procedure. Also choose only lean cuts of pork instead of red meat. Any red meat (including pork) is a rich source of cholesterol and saturated fats, both of which intake should be minimum in your daily diet.
To reduce the total calories of the recipe cut down the total oil content and use a non-stick cooking wear to sauté the vegetables and pork. Non-stick pans will need minimum amount of cooking oil as the ingredients do not stick to the bottom of the pan. Also use only few cashews to garnish the recipe at the end.
Choose whole grain or whole cereal noodles instead of refined and processed noodles.
This recipe provides around 320 calories, 20 gm proteins and 21 gm total fat per serving.