Chilled Yuzu Noodle Salad with Ground Pork

Serving Size: 4-6

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients:

1 lb. Pappardelle’s Japanese Yuzu & Chive Linguine
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. yuzu juice
1 tsp. rice vinegar
1 tsp. Dijon mustard
1 Tbsp. plus 1 tsp. ginger, grated, divided
1 tsp. honey
Salt & pepper, to taste
1 lb. ground pork
3 Tbsp. soy sauce
Pinch of sugar
1 small head of romaine lettuce, sliced very thin
2 Persian cucumbers, 1/4-inch slices
2 medium carrots, peeled and thinly sliced
1 cup cherry tomatoes, quartered
1 cup canned mandarin oranges, drained
1 cup wonton crisps
1 cup watercress sprouts

Instructions:

In a small bowl, whisk together 3 Tbsp. olive oil, yuzu juice, rice vinegar, Dijon mustard, 1 tsp ginger, honey, a pinch of salt and pepper and set aside.
Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, rinse with cold water and set aside.
Meanwhile, heat remaining 1 Tbsp. of olive oil in a large skillet over medium-high heat. Add ground pork, 1/2 tsp black pepper, soy sauce, a pinch of sugar and 1 Tbsp ginger, breaking up pork into small pieces with a wooden spoon. Cook 5-6 minutes or until pork is browned.
Chill in refrigerator for 1 hour before serving.
In a large bowl, toss romaine with a few spoonfuls of dressing. Divide into 4 bowls and top each bowl with pasta and ground pork. Arrange cucumbers, carrots, tomatoes, oranges, wonton crisps, and spouts around noodles. Top with additional dressing and serve. Enjoy!