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Cold Pork Rice Noodles with Cucumbers and Peanuts

Prep Time10 minsCook Time15 minsTotal Time25 mins

Tastes like a vermicelli noodle bowl from a Vietnamese restaurant- so fresh so easy and so good!!

 3 tbsp peanut, canola, or grape seed oil
 6 cloves of garlic, minced
 1 lb ground pork
 ½ tsp black pepper
 6 tbsp fish sauceSoy sauce can be substituted
 4 tbsp brown sugar
 12 tsp sriracha or chili garlic sauce, plus more for serving
 Kosher salt
 1 pkg rice vermicelli, or any rice noodleOther pasta can be substituted, but is denser and will taste differently
 1 cucumber, thinly sliced
 1 cup mint, leaves torn or rough choppedIf available
 1 cup basil, leaves torn or rough choppedIf available
 ½ cup roasted peanuts, rough choppedAlmonds can be substituted
 2 limes, cut in wedges, for serving
1

Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce. Set aside.

Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.

Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

Nutrition Facts

0 servings

Serving size