Cold Sesame Noodles with Roasted Pork

Ingredients

• 1 cup bean sprouts 
• 2 medium carrots cut into matchsticks
• 1 tablespoon ginger fresh grated
• 1 tablespoon honey 
• 0.5 cup soy sauce low-sodium
• 2 tablespoons soy sauce low-sodium
• 1.3 lb pork tenderloin 
• 6 oz japanese ramen noodles (discard flavor packet)
• 0.3 cup rice vinegar 
• 2 tablespoons rice vinegar 
• 0.3 cup spring onion thinly sliced
• 1 tablespoon sesame oil 
• 0.3 cup creamy peanut butter 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer

Directions

1. Mix soy sauce, oil, vinegar and honey in a large ziplock bag.
2. Add pork. Seal bag. Refrigerate, turning bag occasionally, for 4 hours or up to overnight.
3. Preheat oven to 375F.
4. Remove pork from marinade. Pat dry.
5. Place on a rack in a roasting pan.
6. Pour marinade into a pan; bring to a boil. Reduce heat. Simmer 5 minutes.
7. Remove from heat.
8. Pour 1 cup water into bottom of roasting pan. Roast for 15 minutes. Baste pork with marinade. Roast until a meat thermometer inserted in thickest part reads 145F, 10 to 15 minutes longer.
9. Let pork rest for 10 minutes.
10. Make noodles: Bring a pot of water to a boil. Cook noodles until tender, about 3 minutes or as package label directs.
11. Drain; rinse noodles in cold water, then drain again. In a bowl, whisk peanut butter, vinegar, soy sauce, ginger, honey and sesame oil until smooth. In another bowl, toss noodles, carrots, scallions and bean sprouts with 1/2 cup of dressing (add more to taste, if desired). Divide among four lunch containers; top with sliced pork.
12. Serve or cover and chill until ready to pack lunch.