Tonight we made a recipe that I found in the May 2015 issue of Cooking Light. It was called Vietnamese-Style Pork Noodle Salad. It was light and pretty much perfect for a hot summer meal.

Bring a medium saucepan of water to a boil. Add 1 package of thin rice noodles and cook 3 minutes. Drain and rinse under cold water. Set aside while you finish cooking the rest of the dish.

Place 1 cup of sliced red onion in a bowl of ice water and let stand 10 minutes. Drain. Combine 2 tablespoons of lime f juice, 1 tablespoon of fish sauce, 2 teaspoons of minced garlic, 1 1/2 tablespoons sugar, and 1/2 teaspoon of black pepper. Add this mixture to 1 pound of pork tenderloin (that has been cut into 1-inch pieces) and toss to coat.

Next, combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add 3 tablespoons lime juice, 1 tablespoon fish sauce, and crushed red pepper – if desired. Add the noodles, onion, 5 ounces of baby spinach, 1 cup of matchstick-cut carrots, and cilantro. Toss to combine everything.

Heat a wok or large skillet over high heat. Add a few tablespoons of canola oil and swirl to coat. Add the pork mixture and stir-fry for 4 minutes. Divide spinach mixture among plates; top evenly with pork. Enjoy!