Asian Rice Noodle Salad

Combine soy sauce rice wine vinegar lime juice chile paste with garlic sesame oil ginger root and mint in a jar with a tight-fitting lid; cover and shake until sauce is well blended.

Bring a large pot of water to a boil; add noodles and cook until tender about 5 minutes. Drain cool and place in a serving bowl. Cut noodles using kitchen shears.

Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly 5 to 7 minutes; drain discard grease and cool on paper towels. Add pork to noodles.

Mix green onions cilantro snow peas and red onion with pork and noodles.

Place peanuts in a heavy resealable bag; seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.