SPICY THAI NOODLE SALAD WITH PORK LOIN ENJOY DAN:

SPICY THAI NOODLE STIR-FRY WITH PORK LOIN by CHEF DAN:

Serves 4

INGREDIENTS:

8 ounce rice noodles

2 tablespoons grape-seed oil

1/4-cup rice vinegar

2 tablespoons peanut butter

2 tablespoon green chili paste

2 tablespoon soy sauce

2 tablespoon oyster sauce

1/2-teaspoon honey

1 thumb-size fresh ginger, grated

3/4-pound pork loin, cut into strips

2 teaspoons EACH olive oil and sesame oil

1 red bell pepper, cut into thin stripes

1 onion, cut julienne

2 carrots, peeled and cut julienne

1/2-head Napa cabbage, shredded

3 baby bok choy, sliced

8 scallions, bias-sliced into 1/2-inch lengths

1/4-cup coarsely chopped cashews

DIRECTIONS:

1.   Soak noodle in hot water for 20 minutes.

2.   Drain and set aside.

3.   In a wok add olive, sesame oil over medium-high heat when sizzling.

4.   Add pork strips and stir-fry 3 minutes, remove from wok, set aside.

5.   Add bell pepper, onion, carrots, napa cabbage, bok choy, stir-fry for 2 minutes.

6.   Add cooked meat, and rice noodles and stir-fry 2-3 minutes or until cooked through.

7.   Remove from heat and toss with dressing.

8.   Top with scallions and cashews.

FOR DRESSING:

In a blender combine grape-seed oil, vinegar, peanut butter, chili paste, soy sauce, oyster sauce, honey, and ginger, blend until smooth.

ENJOY DAN:                                      BON-APPETITE!!