Active Time: 10 minutes
Total Time: 25 minutes • Serves: 4
5 ounces dry rice noodles
1 package (16 ounces) ground pork
1 package (6 ounces) fresh snow peas
1 cup shredded carrots, coarsely chopped
1 cup sweet red chili sauce
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup coarsely chopped fresh mint leaves
Sriracha chile sauce (optional for more heat)
1. Heat 4- to 5-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs. Drain noodles, then rinse under cold water; drain.
2. Meanwhile, in nonstick 12-inch skillet or wok, cook pork over medium-high heat 3 to 4 minutes or until browned, stirring constantly and breaking up meat into small pieces with side of spoon. Drain excess fat from skillet.
3. Reduce heat to medium-low. Stir in snow peas, carrots, chili sauce, cilantro and mint and cook 2 to 3 minutes or until mixture is heated through. Add noodles and toss until well coated in sauce. Noodles can be served hot or at room temperature. Makes about 6 cups. For additional heat, serve with chile sauce, if desired.
Each serving: about 480 calories, 12 g total fat
(5 g saturated), 65 mg cholesterol, 530 mg sodium,
65 g carbohydrate, 4 g fiber, 27 g sugars, 26 g protein
