Ingredients

1 recipe Ginger-Soy Dressing
3/4 to 1 pound pork tenderloin
1 (3.75 ounce) package bean threads or cellophane noodlesG
2 cups shredded napa cabbage
2 medium carrots, shredded
1 cup thinly sliced radishes
2 cups torn bok choy or baby bok choy
1/2 cup cilantro
1 recipe Wonton Crisps

Ginger Soy Dressing: In screw-top jar combine 1/3 cup vegetable oil, 3 Tablespoons lime juice, 3 Tablespoons rice vinegar, 1 Tablespoon brown sugar, 1 Tablespoon grated fresh ginger, 1 Tablespoon soy sauce, 1 Tablespoon honey, 1 teaspoon toasted sesame oil, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover, shake well. Refrigerator up to 3 days.

Wonton Crisps: Line baking sheet with foil. Lightly coat with non-stick cooking spray. Place 12 wonton wrappers on baking sheet. Brush with 1 Tablespoon sesame or peanut oil. Bake in 425 degree oven 5 to 6 minutes or until golden brown (wontons will continue to brown after baking). When cool, break into pieces.

Instructions

Prepare Ginger Soy Dressing, set aside.

Preheat oven to 425 degrees. Line cookie sheet with foil. Set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and pepper. Roast 25 minutes or until internal temperature reaches 155 degrees, brushing with 1 Tablespoon dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.

Prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors snip noodles into short lengths. Add cabbage and toss.

In 3 quart dish layer noodle mixture, carrots, pork, then radishes. Drizzle with half of the dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass with remaining dressing.

Salad