Ingredients

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

Preparation

Directions

  1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
  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.
  3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
  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. Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber