Summer Asian Salad

Dinner tonight was good so we thought we'd share :)

2 zucchini, quartered and sliced

2 summer squash, quartered and sliced

1 bunch of asparagus, ends snapped off

1 bag of julienne carrots

2 packages of thin Asian rice noodles (the kind that look sort of like haystacks)

3 boneless pork chops, cut into strips

1 bottle of ginger miso dressing from Wegmans

olive oil

salt

First soak your noodles in cold water 15-20minutes or as per the package directions. 

Then cut up and roast your zucchini, summer squash, and asparagus (tossed in some olive oil and salt if desired) at about 420 degrees Fahrenheit until they are tender. 

While they are cooling cut your pork chops (or other meat of choice) into strips and cook over medium heat with a little oil to prevent sticking until the juice run clear and they are cooked through. 

Drain the noodles. Toss the noodles, veggies (including the carrots--which I did not cook but if you wanted to you could stir-fry a bit first) and meat with the dressing and serve at whatever temperature you like. (I had cooled the veggies and noodles the night before so we ate ours cold with warm meat on top--yum!)