Cabbage, Pineapple, and Peanut Salad

• 12 ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
• 1/2 pineapple, chopped (about 2 cups)
• 1/2 cup chopped dry-roasted peanuts
• 1 jalapeno, minced
• 3 tablespoons mild olive oil
• 3 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1 teaspoon coarse salt
• 1/4 cup chopped cilantro

Combine the cabbage, pineapple, peanuts, and jalapeno in a large bowl.

In a small bowl, whisk the oil, vinegar, ginger, garlic, and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro if using. Serve at room temperature.

Makes 4 to 6 servings

From Fresh & Fast Vegetarian

Sesame Dressing

• 2 tablespoons Chinese sesame-seed paste or tahini
• 2 tablespoons plus 2 teaspoons light soy sauce
• 2 tablespoons rice-wine vinegar
• 2 tablespoons finely diced ginger
• 4 cloves garlic, crushed
• 2 tablespoons superfine sugar or 1 tablespoon honey
• 1/2 cup Asian sesame oil

In a bowl mix the sesame paste and soy sauce together. Add the vinegar and, while stirring, add the ginger, garlic and sugar. Stir until the sugar dissolves, add the sesame oil, and allow to stand for 30 minutes to let the flavors mingle.

Makes about 1 cup

Adapted from Neil Perry, Rockpool via Epicurious

Spicy Azuki Bean and Brown Rice Salad

• 3/4 cup dried azuki beans
• 3/4 cup brown rice
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons tamari sauce
• juice of 1/2 lemon
• 1-inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 2 hot green chilies, seeded and minced
• 1/4 teaspoon cayenne
• 3 green onions, green and white parts sliced
• 1 carrot, finely sliced
• 3 radishes, finely sliced
• 1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen

Sesame Green Beans

• 2 pounds green beans, stemmed
• 3 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon fresh grated ginger
• 2 tablespoons sesame seeds
• 1/4 teaspoon kosher salt

Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Yield: 8 servings

Nutritional Information: CALORIES 99(1% from fat); FAT 7g (sat 1g); CHOLESTEROL 0mg; CALCIUM 52mg; CARBOHYDRATE 9g; SODIUM 74mg; PROTEIN 3mg; FIBER 4g; IRON 1mg

from Real Simple

Asian-style Flank Steak

• 1/2 cup dry Sherry
• 1/3 cup soy sauce
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 tablespoon Asian sesame oil
• 1 (1 1/2- to 1 3/4-pound) flank steak

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Servings: Makes 4 to 6 servings

from Bon Appetit

Thai Fried Rice

Semi-improvised for dinner tonight -- delicious!

• 1/4 cup cilantro
• 4 cloves garlic, pressed
• 10 peppercorns
• 2 T fish sauce
• 1 star anise
• 1-inch piece of ginger, peeled and grated

• 2-3 cups brown rice
• 2 eggs
• 2 T light vegetable oil
• 1 boneless, skinless chicken breast
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 1 cup snowpeas, trimmed and cut in half
• 1/2 can pineapple, cut in small dice
• 1/2 can baby corn, chopped
• 1/2 can straw mushrooms
• 2 Tbs fish sauce
• 1 pinch sugar
• 1 small tomato, sliced
• 1 small handful coriander leaves
• 2 T crushed peanuts

In a mortar and pestle grind the star anise and peppercorns to a fine powder. Add the cilantro, garlic, 2 T fish sauce, and ginger and grind to a smooth paste.

Lightly poach the chicken breast in chicken broth and slice thinly.

Steam the carrots for 2 minutes, add the peapods and steam 1 minute more; shock with cold water.

Heat a wok to medium-high, add the oil, then fry the paste for 30 seconds or so - until it smells nicely fragrant. Stir constantly to prevent burning. Crack the eggs, and then pour into the wok as you would for sunny side up. Cook for roughly 30 seconds without stirring allowing the white set a bit, then vigorously stir the egg so it scrambles. Immediately add the rice, and gently break it apart, stirring so each grain is coated in the egg and spice mix. Add the vegetables, chicken and pineapple, stir well and cook for a further 60 seconds. Add the fish sauce and sugar, stir well, then tip onto a waiting plate. Lay the slices of tomato around the rice, then scatter the top with the coriander leaves, and peanuts.

Sweet Sesame-Soy Vinaigrette

• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons Asian chili garlic paste
• 1 tablespoon toasted sesame oil
• 1/2 cup vegetable oil
• 2 teaspoons sesame seeds, toasted

Whisk vinegar, soy sauce, sugar, ginger, and chili garlic paste in medium bowl until sugar dissolves. Gradually whisk in oils; whisk in sesame seeds. (Can be refrigerated up to 3 weeks.)

We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mache, or a mixture of baby greens. Complementary salad ganishes include thinly sliced radishes or cucumbers, bean sprouts, slivers of red bell pepper, and scallions. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Chicken Curry with Cashews

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
• 1 (14.5-oz) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews (1/4 lb)
• 3/4 cup plain whole-milk yogurt
• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

from Epicurious

Yield: 4-6 servings

Thai Chicken Pasta

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

USER NOTES: more veggies - snap peas, carrots, baby corn, mushrooms

1 T. peanut butter, and 2 T. minced garlic. I didn't have parsley so I used cilantro. I didn't have green onions so I used a small green pepper. I also added 2 T. garlic chili pepper sauce

fresh blanched english peas, edamame, bias cut fennel stalks, asparagus, julienne chili peppers, cherry tomatoes, roasted peanuts, Thai chili-garlic sauce, extra garlic and ginger and experimented with green curry as well and have found the results exceedingly satisfying. Also, I found it best to add fish sauce to taste as the amount specified was not enough in my book.

from Epicurious

Yield: 4-6 servings

Curried Chicken-Coconut Soup

• 3 cups low-salt chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 3/4 cup chopped green onions
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1 1/2 pounds)
• 1 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.

*Available at Asian markets and in the produce section of some supermarkets.

COMMENTS: we added extra veggies (carrots, galangal, peas (first), baby corn and mushrooms (after 10 min. or so), red peppers (at the end with fresh basil and lime leaves). Used two cans of coconut milk, a bit of fish sauce adds a great flavor. We just threw the chicken, raw, directly into the pot with the vege broth, coconut milk, and lemongrass and it cooked perfectly...no pressure cooker, just a pot with lid. Added a few green chiles, too. Also, not too much lime juice...perhaps just wedges to serve at the table. Huge success and better the next day!

This soup is wonderful but I did make some changes. Used 4 cups of the broth (each small can contains 2 cups) Then upped the coconut milk by half a can. Added Fish Sauce, Green Curry Paste,Brown Sugar, Red Bell Pepper, Sliced Crimini Mushrooms, Sugar Snap Peas and Minced Garlic. I prepared it on the stove top as I do not own a pressure cooker. Put in the first 6 ingredients plus the curry paste and garlic and simmered for 45 min. then added the rest of the ingredients to taste. BIG TIP: Sliced the lemongrass down the center, cut it into thirds, and then added it.It is a pain to pick it out before serving but not nearly as awful as trying to chew it up while your enjoying this fabulous soup. Next time I will wrap it in a piece of cheese cloth. I also used Basil instead of Cilantro as that is what I had on hand. The Green Curry Paste is very hot so start with a half tablespoon then add to desired heat. We really love this soup on a cold winter night. The lime juice seemed to be heavy handed.Added 2 T. and passed lime wedges at the table. ENJOY !!!

I don't own a pressure cooker, so I made it in the crock pot and let it simmer for several hours. It was absolutely delicious. We had leftovers that I boiled down a bit and served over rice. My husband preferred it that way, although I preferred it as a soup.

This recipe was good. I used one entire breast (about 1 1/2 lbs) cut into eighths and the powdered lemongrass and yellow curry powder that I make from an Indian cookbook recipe. My husband suggested adding fresh onion shreds as garnish along with the cilantro and that was good. Next time I will try it with the red Thai curry paste.

from Epicurious

Yield: 4 main-course servings

Broccoli with Sesame Seeds and Dried Red Pepper

• 3 tablespoons sesame seeds
• 3/4 teaspoon kosher salt
• 3/4 teaspoon dried crushed red pepper
• 1 1/4 pounds broccoli, cut into florets
• 1 tablespoon toasted sesame oil

Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.

Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.

from Epicurious

Yield: 4 servings

Soba Noodles with Sesame Seeds

• 1/2 cup sesame seeds
• salt
• 8 ounces soba noodles
• 2 teaspoons rice vinegar
• 5 teaspoons soy sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 5 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.

From Nigella Lawson Forever Summer

Yield: 4 servings

Rice with Salmon Dressing

• 8 oz. salmon
• 2 T. sake
• 2 t. mirin
• 1 t. salt
• a little light soy sauce
• 2 c. cooked hot rice

1. Place the salmon on a microwave-safe plate and sprinkle the sake on top. Cover with a lid and microwave on medium for 2 1/2 minutes. Leave to cool.

2. Discard any bones or skin from the salmon and then roughly flake the flesh.

3. Put the cooked salmon in a pan with the mirin and salt and cook for a few minutes over medium heat. Season with the light soy sauce.

4. Serve on top of the rice or mix together and serve as rice balls.

from Harumi's Japanese Cooking

Yield: 4 servings

Fried Rice with Octopus (Tako Chahan)

• 6 oz. cooked octopus legs
• 1 oz. dried shiitake mushrooms
• 1 green pepper
• 8 green onions
• 1 clove garlic
• 2 tablespoons vegetable oil
• 3 cups hot cooked rice (preferably sticky rice)
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• salt and pepper to taste
• 1 pinch of granulated chicken stock
• 1 tablespoon sesame oil

1. If you can't get the octopus cooked then you'll have to prepare it yourself. Have your fishmonger cut off the body, then take the legs and sprinkle with a little salt (too much will make it chewy). Rub the legs to get rid of any stickiness and then wash thoroughly under cold running water. Boil for 2-3 minutes, drain, leave to cool, and pat dry.

2. Slice the octopus thinly. Soak the dried shiitake mushrooms in water until rehydrated. Squeeze lightly and then roughly chop the mushrooms, green pepper, and green onions. Finely mince the garlic.

3. Heat the vegetable oil in a frying pan over moderate heat. Add the garlic and saute for a minute or so till aromatic, then add the sliced octopus to heat it through. Remove to stop it getting too tough but keep it ready to add later.

4. Add the green onions, green pepper and shiitake mushrooms and fry again.

5. Stir in the hot rice, mixing well and season with oyster sauce, soy sauce, salt, pepper and granulated stock.

6. Finally mix in the octopus, season with sesame oil, and serve immediately.

from Harumi's Japanese Cooking

Yield: 4 servings

Garlic Fried Rice (Ninniku Chahan)

Recommended as an accompaniment to steak.

• 1-2 garlic cloves
• 10 shiso leaves or a mix of basil and mint leaves
• 2 tablespoons sunflower or vegetable oil
• 2 cups cooked rice (Japanese if possible)
• 1 teaspoon granulated chicken stock
• soy sauce
• dried fish flakes (if available)
• coarsely ground pepper

1. Finely chop the garlic and then cut the shiso leaves into 1/3-inch square pieces.

2. Heat the oil in a wok and fry the garlic till aromatic. Then add the rice and stock powder.

3. Add the soy sauce by pouring it onto the inside surface of the pan and mixing it in. Turn off the heat, add the shiso leaves and mix quickly. Use the dried fish flakes and pepper as garnish.

from Harumi's Japanese Cooking

Yield: 4 servings

Salmon Burgers

• 12 oz. fresh salmon
• 1/2 small onion
• 1 tablespoon butter
• 1 small potato, peeled
• 4 oz. ground or coarsely chopped pork
• a little beaten egg
• salt and pepper
• sunflower or vegetable oil for frying

Soy Dressing

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon chili paste or to-ban-jan
• superfine sugar to taste
• a small handful of freshly chopped cilantro leaves to garnish

1. Remove any bones or skin from the salmon. Chop finely until it is almost ground.

2. Chop the onion into 1/4- to 1/3-inch pieces and cook lightly in the butter, taking care to retain the onion's crisp texture. Leave to cool.

3. Rinse the potato and cut in half crosswise. Place in a microwave-safe bowl and cover. Microwave on medium for 2-3 minutes until cooked (some potatoes may take longer). Mash and leave to cool (do not add any butter or milk).

4. In a large bowl mix the salmon and pork. Add the cooked onion, mashed potato and beaten egg, then season with salt and pepper. Combine all dressing ingredients.

5. Shape the mixture into 12 small patties. Heat the oil in a frying pan. Place the burgers in the pan and cook evenly on both sides.

6. Serve on plates with dressing.

from Harumi's Japanese Cooking

Yield: 4 servings

Sushi Rice Vinegar Dressing

• 1 cup rice vinegar
• 3 1/2 tablespoons superfine sugar
• 2 teaspoons salt
• 1/3 teaspoon kombu cha powder

Mix vinegar and sugar in a small nonaluminum saucepan. Heat until the sugar has dissolved and then add salt and kombu cha powder, mix, and allow to cool. You can refrigerate this for up to 5 days before use. If you can't find the kombu cha powder then use a little more salt to taste.

To dress 3-4 cups rice: Transfer cooked, warm rice to a large shallow bowl and drizzle on about 3/4 cup of the sushi vinegar dressing (to taste) and fold in using a cutting and folding action. When cool, use in your chosen sushi style.

from Harumi's Japanese Cooking

Maki Zushi

• nori seaweed
• wasabi paste
• seasoned sushi rice
• maki fillings of choice: tuna, salmon, avocado, cucumber, "crab", shredded shiso leaves
• sesame seeds (for inside-out roll)
• rolling mat

1. Take 1/2 sheet of nori and place it on the rolling mat. Spread a thin layer of cooked rice evenly over the nori, leaving 1/2-inch of nori on each side free from rice as you will need this to seal the roll. Dab a little wasabi in a line across the rice.

2. Place the ingredients on the wasabi, but not too many or it won't roll well.

3. Roll it carefully and evenly away from you, pressing it firmly. Remove the rolling mat, trim any ingredients that are protruding from the ends of the roll and cut into about 1-inch pieces.

For inside out roll, place nori on nonstick parchment paper and spread a thin layer of rice right to the edge. Carefully turn it over so the nori is facing upwards and add the ingredients. Roll carefully and evenly away from you. Put some toasted sesame seeds on a plate and roll the maki in them, so the roll is well coated. Cut into 1-inch pieces and serve.

from Harumi's Japanese Cooking

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oil
• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves, chopped
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 6 tablespoons soy sauce
• 1 1/2 cups whipping cream (can reduce amount)
• 3 tablespoons fresh lime juice
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

from Epicurious

Yield: 6 servings

Five-Spice Pork Stir-Fry with Soba Noodles

• 1 6-ounce package soba noodles or other thin noodles
• 1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin strips
• 1 teaspoon Chinese five-spice powder
• 3 tablespoons peanut oil, divided
• 2 tablespoons soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced small radishes
• optional: add finely minced garlic and ginger, and broccoli

Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.

Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.

Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.

Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.

from Epicurious

Yield: 2 servings