Peanut Pork and Noodles

(Courtesy of Family Circle)

Ingredients:
1/4 c. rice vinegar
1/4 c. creamy peanut butter
3 Tbsp. low-sodium soy sauce
2 Tbsp. honey
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 tsp. garlic-chili paste
SALAD
1/2 lb. thinly sliced boneless pork chops
2 pkg. (3 oz. each) ramen noodles, flavor packets discarded
8 oz. snow peas, tough strings removed, sliced
8 oz. baby bok choy, trimmed, cleaned and sliced crosswise
1 sweet red pepper, cored, seeded and thinly sliced
1/8 tsp. salt
3 Tbsp. dry roasted unsalted peanuts

Directions:
In a small bowl, combine vinegar, peanut butter, 3 Tbsp. water, soy cause, honey, garlic, ginger and chili paste.  Whisk until smooth; set aside.

Heat grill or grill pan to medium-high heat.  Combine pork chops and 1/3 c. of the dressing in a resealable plastic bag.  Marinate at least 15 minutes.

Meanwhile, bring a large pot of water to a boil.  Break up the ramen noodles, stir into pot and cook for 2 minutes.  Add snow peas and bok choy.  Return to a boil, cook for 1 minute, then drain and rinse in cold water.  Drain and place mixture in a large bowl with sliced red pepper.

Remove pork from marinade; discard marinade.  Grill for 3-4 minutes, turning halfway through.  Transfer to a cutting board.

Toss noodle mixture with remaining dressing and salt.  Slice pork into thin strips and scatter over salad.  Sprinkle with peanuts and serve immediately.