Thai Pork Salad

• Ingredients
• 4 ounces thin rice noodles
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon Asian chili sauce
• 1/2 teaspoon salt
• 1/4 cup loosely packed basil leaves, chopped
• 1/4 cup loosely packed mint leaves, chopped
• 1 pound pork tenderloin, cut into thin 3-inch-long strips
• 4 cups shredded cabbage
• 2 apples, cored and thinly sliced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tablespoon sesame oil
• 1/4 cup cashews, coarsely chopped

1. Directions
2. 1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
3. 2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.
4. 3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
5. 4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.
6. Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber

ingredients, thin rice noodles, lime juice, fish sauce, brown sugar, asian chili sauce, salt, basil, mint, pork tenderloin, cabbage, apples, carrots, red bell pepper, green bell pepper, sesame oil, cashews

Taken from www.epicurious.com/recipes/member/views/thai-pork-salad-50092188 (may not work)