Vietnamese-Style Pork Noodle Salad

• 4 ounces thin brown rice noodles (such as Annie Chun's)
• 1 cup sliced red onion
• 5 tablespoons fresh lime juice, divided
• 2 tablespoons fish sauce
• 2 teaspoons minced fresh garlic
• 3 tablespoons sugar, divided
• 1/2 teaspoon black pepper
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1/4 cup hot water
• 1/4 teaspoon crushed red pepper
• 5 ounces baby spinach (about 7 cups)
• 1 1/4 cups matchstick-cut carrots (4 ounces)
• 1/2 cup fresh cilantro leaves
• 2 tablespoons canola oil

1. Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain.
2. Place onion in a bowl of ice water; let stand 10 minutes. Drain. Combine 2 tablespoons juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add pork; toss.
3. Combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss.
4. Heat a wok or large skillet over high heat. Add oil; swirl. Add pork mixture; stir-fry 4 minutes. Divide spinach mixture among 6 plates; top evenly with pork.

brown rice noodles, red onion, lime juice, fish sauce, fresh garlic, sugar, black pepper, pork tenderloin, hot water, red pepper, baby spinach, matchstick, fresh cilantro, canola oil

Taken from www.myrecipes.com/recipe/vietnamese-style-pork-noodle-salad (may not work)