Asian Pork, Noodle, and Vegetable Salad

This recipe for chicken (we used pork), noodle, and vegetable salad appealed to me because it included some new (to us) ingredients, utilized leftovers, and was basically a complete meal in a single bowl. Gotta love that!

We chose to eat the salad warm, rather than cold, so we made a few modifications. First, we soaked the carrot matchsticks with the rice noodles for about 5 minutes to warm and soften them a bit. We used zucchini instead of water chestnuts because we like them better. We warmed the leftover shredded pork and zucchini together to save a little time. For the dressing, we reduced the oil to just 1 T. Once everything was done, we tossed it together and served!

It was a delicious meal. I loved how easy it was to put together. It made about 6 servings, so we had several servings leftover for lunches, and the salad has held up quite well. We're definitely looking forward to making this again soon!

Makes 6 servings. Points (old) per serving: 1 oz rice sticks - 1; 3 oz pork = 3, veggies = 0, dressing = about 1.