For the Salad:
1 package linguine noodles
12 ounces boneless pork loin chops, cut into bite-size pieces
1/2 bag baby spinach
1 red, yellow, or orange bell pepper, roughly chopped
1/2 bag bean sprouts
1/2 bunch cilantro, chopped
3 whole scallions, Sliced
1 cucumber, roughly chopped
1/4 cup cashews
For the Dressing:
Juice of one lime
4 tablespoons olive oil
4 tablespoons soy sauce
1 tablespoon sesame oil
1/8 cup brown sugar
1.5 tablespoons fresh ginger, finely chopped
1 clove garlic, minced
1 whole jalapeño pepper, chopped (optional)
1/2 tablespoon cilantro, minced
- Fry pork pieces in a frying pan set over medium-high heat until cooked through, about 5 minutes. Set aside.
- Prepare pasta according to package directions, rinse in cold water to cool, and drain. Combine salad dressing ingredients and set aside. Lightly toast cashews in a skillet.
- On a large platter, toss linguine, pork and vegetables until combined. Drizzle with dressing, and garnish with cashews and additional chopped cilantro to serve.
Make this. Just do it. A perfect summer meal: healthy (especially if you use wholegrain or fibre-added pasta), fresh, quick, and so delicious.