Pork and Peanut Noodle Salad

The sweetness of the pork's apricot glaze is a great accompaniment to the spicy peanut sauce.

4 ounces uncooked soba (buckwheat) noodles
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon crushed red pepper
1 cup (1/2-inch) cubed Simply Roasted Pork (about 6 ounces)
1/2 cup finely chopped carrots
1/2 cup chopped green onions
1/3 cup finely chopped celery

Cook noodles according to package directions, omitting salt and fat.
Combine peanut butter and next 6 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk. Add noodles, Simply Roasted Pork, and remaining ingredients, tossing gently to coat. Chill.
Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 301(31% from fat); FAT 10.5g (sat 2.3g,mono 4.8g,poly 2.7g); PROTEIN 15.9g; CHOLESTEROL 20mg; CALCIUM 39mg; SODIUM 814mg; FIBER 2.7g; IRON 1.8mg; CARBOHYDRATE 39.3g
David Bonom
Cooking Light, SEPTEMBER 2004