Asian Rice Noodle Salad

• 1/3 cup low sodium soy sauce
• 1/3 cup seasoned rice wine vinegar
• 1/4 cup lime juice
• 2 tablespoons chile paste with garlic
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger root
• 1 teaspoon dried mint
• 8 ounces rice noodles
• 1 pound lean ground pork
• 1 cup thinly sliced green onions
• 1 cup chopped cilantro
• 1 cup thinly sliced snow peas
• 1 large red onion, quartered and thinly sliced
• 1/4 cup roasted peanuts

1. Combine soy sauce, rice wine vinegar, lime juice, chile paste with garlic, sesame oil, ginger root, and mint in a jar with a tight-fitting lid; cover and shake until sauce is well blended.
2. Bring a large pot of water to a boil; add noodles and cook until tender, about 5 minutes. Drain, cool, and place in a serving bowl. Cut noodles using kitchen shears.
3. Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain, discard grease, and cool on paper towels. Add pork to noodles.
4. Mix green onions, cilantro, snow peas, and red onion with pork and noodles.
5. Place peanuts in a heavy resealable bag; seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.

soy sauce, rice wine vinegar, lime juice, chile paste, sesame oil, fresh ginger root, mint, rice noodles, pork, green onions, cilantro, snow peas, red onion, peanuts

Taken from www.allrecipes.com/recipe/257696/asian-rice-noodle-salad/ (may not work)