Overcoming fear: "Asian" Noodle Salad

I have to admit that I have a somewhat irrational fear of Asian food. Actually I love to eat it. However, when it comes time to prepare it I get a little skittish. I like to blame it on being unfamiliar with the flavors. Admittedly, there are also some techniques that I know nothing about. Combine this with my inability to actually follow a recipe and I'm in trouble.
A couple weeks ago Kurt and I went to lunch at PhoFusion and I had a tasty salad. It was very simple and composed of only noodles, tender greens, carrots and a little chicken topped with a peanut dressing. Problem is that I can't get it out of my head. I can't seem to justify taking myself to lunch everyday just to satisfy my cravings so I needed to come up with a solution. I'd also been eye-balling a recipe in one of my cook books for a pork with coconut sauce. So I took it as a jumping off point and an excuse to feed my recent need for coconut at the same time.
I am starting to think my biggest issue is that I over-complicate things. This was actually pretty simple and super tasty. The list of ingredients may look a little long but it goes very quickly. It made a great dinner on a warm summer evening.

Noodle Salad with Coconut dressing and Grilled Lime Pork
Serves 3 or 4

• 1/2 lb. chow mein or soba noodles
• 1 carrot, cut into matchsticks
• a few handfuls baby spinach
• 1/4 red onion, thinly sliced
• 1/3 cup roughly chopped cilantro
• 6 oz. coconut milk
• 4 tablespoons creamy peanut butter
• 1/2 inch piece of fresh or candied ginger, finely chopped
• 1/2 clove garlic
• 1/2 teaspoon sesame oil
• 1/2 teaspoon hot sauce (or more)
• 1/2 teaspoon sugar
• 1 1/4 lbs. pork chops
• 1 lime
• salt and pepper
• Sesame seeds to garnish (optional)
  

Season pork chops with salt, pepper, zest and juice of the lime. Set aside.

Cook noodles according to package directions and rinse with cold water. Toss in a medium bowl with carrots, onions, cilantro and spinach. Preheat your grill and toss on the pork!

In a blender combine all other ingredients (coconut milk through sugar) in a blender. Process until smooth.

Thinly slice pork into strips and toss with noodles, veggies and sauce. Sprinkle with sesame seeds and serve.

And if you're wondering what to do with the rest of your can of coconut milk: I've got an idea. If it pans out I'll let you in on the secret.