Asian Rice Noodle Salad

Asian Rice Noodle Salad A refreshing Asian-style cold salad with rice noodles, ground pork, cilantro, and veggies. Add crushed red pepper flakes to the dressing for extra heat.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 15 mins

    TOTAL : 35 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.

Per Serving: 304 calories; protein 13.7g; carbohydrates 33.8g; fat 12.9g; cholesterol 36.8mg; sodium 559.3mg.