Thai Noodle Salad with Ground Pork for Lunchboxes

A refreshing Asian lunch! Light rice noodles topped with savory minced pork, crisp cucumber, and fresh herbs, all finished with a Thai dressing.

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20 min
4
15 min

  • Ingredients

    • 250g rice vermicelli
    • 500g ground pork
    • 2 cucumbers, cut into half-moons
    • 4 green onions, thinly sliced
    • ½ cup fresh cilantro
    • ¼ cup fresh mint (optional)
    • ¼ cup chopped peanuts (optional)
    • 3 tbsp fish sauce
    • 3 tbsp soy sauce
    • 3 tbsp lime juice
    • 2 tbsp brown sugar
    • 1 tbsp sesame oil
    • 1 clove garlic, finely minced
    • 1 tsp minced red chili (adjust to taste)

  • Preparation

    1. Soak the rice vermicelli in hot water according to package directions.
    2. Cook the ground pork in a skillet until well browned.
    3. In a small bowl, prepare the sauce by mixing the fish sauce, soy sauce, lime juice, brown sugar, sesame oil, and garlic.
    4. Add the sauce to the pork and cook for another 2 minutes.
    5. Drain the noodles and rinse them with cold water.
    6. Toss the noodles with half of the dressing.
    7. Divide the noodles among the containers.
    8. Add the ground pork on top.
    9. Arrange the cucumbers around the pork.
    10. Garnish with green onions, cilantro, and mint.

For the adventurers

Notes and tips

This salad can be eaten cold or at room temperature.
For extra crunch, add peanuts just before serving.
The noodles will keep for 2 days in the refrigerator.
For a spicier version, add sriracha chili paste.