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Vietnamese-Style Pork and Vegetable Salad

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Vietnamese-Style Pork and Vegetable Salad
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 6
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Exotic teriyaki flavors turn pork and salad into a special treat--with very little effort.

Ingredients

1
(6-oz.) pkg. uncooked rice sticks (rice noodles), broken in half
1
tablespoon sesame oil
3/4
lb. boneless pork loin chops, cut lengthwise into 2-inch-wide strips, thinly sliced
1
bag (19 oz) frozen stir-fry teriyaki meal starter
2
cups shredded lettuce
1
(8-oz.) pkg. fresh bean sprouts

Directions

  • 1 Cook rice sticks as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to 3 minutes or until pork is no longer pink. Remove from skillet; cover to keep warm.
  • 3 In same skillet, add contents of meal starter. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender and sauce chips are melted, stirring occasionally. Return pork to skillet; cook and stir until thoroughly heated.
  • 4 To serve, arrange cooked rice sticks on 6 individual plates; top each with lettuce, bean sprouts and pork mixture. If desired, serve with purchased teriyaki sauce.
Nutrition Information 
No nutrition information available for this recipe
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