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Cold Pork Rice Noodles With Cucumber and Peanuts
![Cold Pork Rice Noodles With Cucumber and Peanuts](https://static01.nyt.com/images/2018/09/16/dining/sc-pork-noodles/sc-pork-noodles-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons peanut, canola or grapeseed oil
- 6garlic cloves, pressed or minced
- 1pound ground pork
- ½teaspoon black pepper
- 6tablespoons fish sauce
- 4tablespoons brown sugar
- 1 to 2teaspoons sriracha or chile garlic sauce, plus more for serving
- Kosher salt
- 1(8.8-ounce) package rice vermicelli
- 4small Persian or hothouse cucumbers, thinly sliced (about 4 ounces)
- 1small bunch mint, leaves picked (about 1 cup)
- 1small bunch Thai basil or regular basil, leaves picked (about 1 cup)
- ½cup roasted peanuts, roughly chopped
- 2limes, cut in wedges, for serving
Preparation
- Step 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, 2 to 3 minutes more. Set aside.
- Step 2
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.
- Step 3
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.
Private Notes
Cooking Notes
I let the cucumbers soak in vinegar while I made it. Gave it a nice kick and no need to worry about soggy fresh cucumbers the next days cause they’re already a bit pickled!
Used tempeh in place of the pork. Is a great meatless alternative.
Delicious! Reduced fish sauce to 4T + 1T soy sauce and flavors were spot on to our tastes
I used much less fish sauce as suggested. I also some extra lime juice, in addition to garnish. My family couldn't get enough.
Delicious, even without all of the herbs, limes, and peanuts so don't worry if you don't want to go get those. I had forgotten to add them in when packing my lunch and still found it delicious! Tweaks for the future: - Easy to mix with salad greens for meal-prepping - Might not be necessary to salt the water; I find 6 TBS fish sauce to be salty enough for me - To make ahead, I let the ground pork marinate in the sauce before stir-frying
Really yummy, definitely a keeper. We modified slightly to lower fish sauce to 4 tbl, added 2 tsp soy sauce, and used 1 tsp sriracha (because I’m a wimp). We had Momofuku pickled cucumbers on the side and they were so good with it, we eventually threw them right in.
I made this with ground turkey and it was awesome. (Agree with others re: soaking cucumber in mirin and using part soy sauce.) I added extra garlic, sliced scallions and minced a 1.5 inch chunk of ginger. Next time I’ll add a little jalapeño!
I followed some fellow reviewers' tips and reduced the fish sauce to 4 Tbl and added 1 Tbl of soy sauce. Used chile garlic sauce with a pinch of red pepper flakes for spice. And I added some sliced cherry tomatoes which added a pleasant burst of flavor and nice color. Delicious and gobbled up by the whole family. Note to self: double the recipe next time for lunch leftovers.
Really enjoyed this dish! I used 14 oz firm tofu plus 1/2 pound ground pork. Fried garlic and proteins separately. The dish packed more flavor than I thought it would have. Great use for lots of herbs. Made it for convenient lunches this week!
Loved this recipe - it is now in the weekly rotation. I followed suggestions and used less fish sauce and it was delicious. I also added fresh bird's eye chili for spice and served the whole thing hot (though it was also great cold the next day).
We loved this. I used zucchini instead of cucumber because I can’t eat cucumber, but I also served cucumber as a side option. I also served the noodles warm instead of cold because it’s winter. But wow, the flavor was amazing, and everyone agreed.
This was tasty, but too salty for me. Next time, I will reduce the fish sauce to 4 tablespoons.
I made some changes so I wouldn’t have to go to the store, came out great anyway 1. Added Julian’d Carrots that cooked with the pork, garlic etc. mix 2. Sub basil for cilantro 3. 3 tablespoons fish sauce, 3 water. (This one was because my fish sauce is very high in sodium and I wanted to cut back). It did not taste under seasoned at all.
As others have noted, I reduced both the fish sauce and the sugar (4 tbsp and 2 tbsp, respectively). I also sliced the cucumber and allowed them to marinate in a mixture of sesame oil and rice vinegar with chili flakes while I cooked-- added more depth of flavor to the dish as a whole!
Delicious. I added extra cucumbers and next time I’d go even further and add sliced red bell peppers or other vegetable. The noodles and pork are so flavorful, it can stand up to a lot of fresh vegetables. It’s perfect for this time of year when the farmers market is in full swing and you have to figure out what to do with everything.
Too salty. Modern propers peanut butter version is best
So delicious. I don't always enjoy vermicelli noodles, because I find that they often wind up under-seasoned. Not the case here! Will absolutely make again.
Very good basic recipe, but I added some enhancements. The noodles were a bit dry, so I made extra sauce. Also folded in some blanched julienned carrots. Just a comment about the noodles. Use the cooking time on the box of noodles you have. Mine were not nearly done enough, and they had to go longer, perhaps 3 minutes more. Otherwise, very good.
I added some slices of ripe mango, which added a little sweetness and made meat less dry.
Very delicious and quick! Did not drain the pork of fat, cooked as recommended. 4 Tbsp of fish sauce is perfect. Great summer meal
More meat, double sauce
Subbed sriracha for a lil ketchup/chili flakes. So good! And quick!
4T fish sauce, 1T soy sauce. Extra lime and cilantro. SO GOOD.
Rice noodles took much longer to cook than recipe or package directions said. . .more like 6-7 minutes of boiling.
Dusted with Tajin before serving.
I did three tablespoons fish sauce and three of soy sauce based on other reviews. I think I might just do two of soy sauce in the future. I did also add onions and jalapeño, but left out the sriracha in the sauce. It was delicious. We have no leftovers. If you have the TJs chile peanuts they are awesome in this!
From comments: Reduce fish sauce to 4 T. Add some soy sauce. Less brown sugar.
This was so good- more intense flavors than our family’s go-to laab recipe, but essentially the same ingredients. I did half and half soy sauce and fish sauce because not everyone at my house loves fish sauce as much as I do. I like the amount of sriracha added- this way it’s easy to have on the table and let everyone determine how spicy they’d like it. Would also be great with rice. I used millet and brown rice ramen for the noodle.
DELICIOUS. Plenty for a family of four, although I did make closer to 12oz noodles because we like our carbs. Kids gobbled it down. Will plan on making this ahead for weekday lunches and mixing it up based on what herbs/veg/meat is on hand.
I made this last night for dinner and it was very good. (My Asian mkt did not have mint, so I substituted watercress and chives for the mint.) We wanted to eat it chilled, and the instructions weren't clear about how to do that. When do you toss the noodles with the sauce, for instance? I am eating leftovers for lunch, and the dish is still good, but the oil has congealed a bit. Thanks for all the great recipes!
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