Peanut Pork Noodle Salad



Half pkg (1 lb) wide rice stick noodles
1 Honey-Glazed Pork Tenderloin
1/4 cup smooth peanut butter
2 tbsp ketchup
1/2 cup chicken stock
2 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish or soy sauce
1/4 tsp salt
1/2 cup thinly sliced radishes
1/3 cup chopped fresh coriander
2 green onions, chopped
3 cups shredded napa cabbage
1/3 cup chopped salted peanuts

1. In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside. Meanwhile, thinly slice pork across the grain; set aside.
2. In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt. Add noodles, radishes, coriander and onion; toss. Stir in cabbage. Top with pork; sprinkle with peanuts. Toss to serve.

Serves 4

Canadian Living Test Kitchen