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

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.

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