Asian Pork Cabbage Salad
|Pork flavored ramen noodles||3 Ounce (1 Package)|
|White wine vinegar/Rice vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Toasted sesame oil||1⁄2 Teaspoon|
|Canned whole baby corn||8 3⁄4 Ounce, drained (1 Can)|
|Fresh pea pods/1/2 of a 6-ounce package frozen pea pods, thawed||1 Cup (16 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Cooked lean pork||8 Ounce, cut into bite-size strips to make 1 1/2 cups|
|Canned straw mushrooms/One 6-ounce can whole mushrooms||7 Ounce, drained (1 Cup)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Sliced radishes||1⁄4 Cup (4 tbs)|
|Bok choy leaves||4|
|Sesame seeds||2 Teaspoon, toasted|
Cook ramen noodles according to package directions, omitting the seasoning package.
Drain and set aside.
Meanwhile, for dressing, in a screw-top jar combine the seasoning package from the ramen noodles, the vinegar, salad oil, sugar, sesame oil, and pepper.
Cover and shake well to dissolve seasonings.
Cut each ear of baby corn in half crosswise.
If using fresh pea pods, trim ends and remove strings.
In a large bowl combine cooked noodles, baby corn, pea pods, cabbage, pork, mushrooms, green onions, and radishes.
Shake dressing well.
Pour over cabbage mixture; toss gently to coat.
Cover and chill for 4 to 24 hours.
Line dinner plates with bok choy leaves.
Divide pork mixture among plates.
Sprinkle each salad with sesame seeds.