Tangy Pork Noodle Salad With Lime and Lots of Herbs Recipe (2024)

With hot/cool salads like this, I recommend keeping the salad greens apart, in a different bowl, and letting each person add it, as desired, to his own bowl with each serving. Just a few turns with a fork will let the hot ingredients mesh with the crisp lettuce. No wilted lettuce in any leftover pork! Just mix the two as you serve again.

We loved this. It's fresh, light and perfect for summer. Ours would feed far more than four, maybe six-eight. Didn't use a chili, but sriracha as a condiment. Made it with Turkey, but could also use tofu or shrimp. We also thought about eliminating the noodles and making lettuce wraps or fresh spring rolls with the filling.

This was amazing. Divided the recipe in half and used 1/3 pound ground pork, which was plenty. The fresh mint really made the dish. I sprinkled salted, roasted peanuts on top.

I had everything for this except the bean sprouts, so I substituted sliced water chestnuts. They added a perfect coolness and crunch. Excellent recipe for hot summer days.

Made this last night. Delicious. The dressing should be made in advance to let the flavors meld. Tossed the noodles with the dressing and refrigerated for an hour - the noodles soaked up the dressing so I made a 1/2 portion more. Rewarmed the pork just prior to serving. The red pepper flakes give the dish just the right amount of heat.

Made this with the pork the first time and it was great! Second time we tried it using eggplant in a quarter-inch dice (and cooked the eggplant using the same method as for the pork). The eggplant version was just as tasty!

Made this with tofu rather than pork, otherwise as the recipe is written. The tofu, cut into 1/2" cubes, soaked up the wonderful sauce and provided bursts of flavor throughout the meal. The tofu did not need 1/2 the sauce, so the rest went on the finished salad. We seeded a single serrano pepper, which provided just the right amount of zip for our taste. Don't let Sriracha near this salad! As only two of us were eating, we have leftovers, and I served the cherry tomatoes and lettuce separately.

Rates as one of the best dishes I have ever prepared. So many ingredients, so many great tastes. Try the combination of basil and cilantro: The combo adds another layer of complexity. Topping with peanuts is a nice touch.

I agree about nutrition/calorie count. That is important to know.

I make this often--it's fantastic. The past two times I've served it over rice and while it deviates from the salad-like nature of the recipe, it's still delicious. I love some crushed peanuts sprinkled on top.

I tried this recipe with Spaghetti Squash replacing the noodles. The sweetness of the squash was a nice balance to the spicy herbal ingredients.

This makes enough for at least 6 people even as a one dish dinner. Most delicious just as written.

This was delicious. Next time, as other reviewers have stated, I would use less noodles. We had a serving leftover, while the veggies did get a little soggy, it did become even more flavorful. So when I make this again I will make it in advance and just add the lettuce, tomato, and cucumbers right before serving.

At dinner last night, we liked this, but it seemed to be just a little flat, made as written. We had one large serving left over (after dinner with three normal appetites and one teenage boy). The serving I had for lunch today was much better, even with everything cold. A little time for flavors to meld seems to have improved it significantly, and it was delicious.

We cooked this last night and used all the ingredients listed, except the 2 cups of shredded romaine. The dish was very tasty. In our experience, this dish does not serve 4 people. We were going to sit out in our garden by our firepit with our noodle bowls while watching the flames. Thank goodness I doubled everything but the pork otherwise this dish would've not been enough for four.

We love this recipe, as written. We made it with ground turkey because that's what we had. Add handfuls of fresh herbs, especially Thai basil and mint, and it's a bright, colorful, and healthy dinner!

Great dish. Added more garlic which we like. When I had leftovers I added sesame oil which changed it but also good. I like someone's suggestion of serving the lettuce separate and letting people add their own.

Great flavors--BUT--I would double the dressing for sure to avoid having to dash pn fish sauce at the end. AND--this takes way more than 40 minutes to make.

This is a fantastic salad. Made it with ingredients listed, except Napa cabbage instead of bean sprouts. Instead of cooking noodles, I soaked in cold water until semi-soft then drained and added to pork (with shallots and oil) to soften a bit more, before adding lime dressing. I also let the noodle/pork combo cool completely before mixing in veggies and herbs. Kept it fresh and crunchy. Also it did need more lime and fish sauce (and salt). Peanuts too. Yum!

Excellent flavors! Used turkey as we do not eat much pork. The combination of ingredients produced compelling flavor and the herbs added so much. It is a bit of work getting everything ready and a proper mis en place ensures it comes together efficiently in the end. We two ate the whole darn thing (although I only had 5 ounces of soba noodles in the house). Not sure I would make again just for the point of prep time. It is not an attractive salad and not a company-worthy item, IMO.

Delicious - and definitely more than 40 minutes. At least an hour. i roughly chopped the herbs before using them - and the herbs alone took a ton of time (washing, drying, getting the leaves).Also threw in some shredded carrots.Delicious - worth the time.

Used tofu shirataki noodles, which is low carbohydrate. Turned out great.

This is a very good dish! I did not use cilantro but I did use a combination of different basils from my garden. Otherwise followed the recipe as written. It is rather labor intensive, but we’ll worth the effort!

made with a few substitutions and it was delicious. omitted shallots, scallions, garlic due to intolerance - might consider sauteeing them next time so they could be included. i did add garlic and onion powder. substituted shrimp for pork as I dislike reheated meat and didn't want to do all the steps with no leftovers.

I've got a bumper crop of absolutely gorgeous Chinese (Napa) cabbage in my garden right now, so I'm going to try this recipe with it! Just love recipes like this and can't wait to try it!

Nam Sod variant. Yum.

This is an absolute favorite recipe in our house! To make it even healthier I use lean ground Turkey and instead of noodle I use Hearts of Palm Noodles (from Trader Joe’s). So good!!!

Definitely double the dressing. I added a tablespoon of chopped dry roasted salted peanuts as a topping. Fresh and delicious salad gong into heavy roast action for the summer. Might try with ground turkey next time.

This dish is delicious! Only modification I did was to reduce fish sauce to 1 tbsp, then added just a bit more in the end. Also topped with peanuts, and it was great!

I meal-prepped this for work lunches by mixing and packing the vegetables and herbs separately from the pork and noodles. That way, I only had to warm up the pork/noodle mixture briefly before tossing it with the fresh ingredients.