Pork & Broccoli Thai Noodle Salad

Pork & Broccoli Thai Noodle Salad

2 Reviews
From: EatingWell Magazine, July/August 2014

Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.

Ingredients 4 servings

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  • 8 ounces wide rice noodles (see Tips)
  • 1 pound lean ground pork (see Tips)
  • 2 tablespoons chopped fresh mint, divided
  • 6 teaspoons fish sauce, divided
  • 2 tablespoons sweet red chili sauce
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 1 12-ounce bag broccoli slaw
  • Lime wedges for serving

Preparation

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  1. Bring 5 cups water to a boil in a large pot over high heat. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes, or according to package directions. Drain, rinse well with cold water and let stand in the colander to drain.
  2. Meanwhile, combine pork, 1 tablespoon mint and 2 teaspoons fish sauce in a bowl. Form the mixture into eight 3-inch patties.
  3. Heat a large grill pan or cast-iron skillet over medium-high heat. Coat with cooking spray, add the patties, partially cover and cook for 3 minutes. Turn over and cook for 3 minutes, then turn back over and cook on the first side again until cooked through, 1 to 2 minutes more.
  4. Combine the remaining 4 teaspoons fish sauce, chili sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and broccoli slaw and gently toss until well combined. Serve the pork patties on the noodles, sprinkled with the remaining 1 tablespoon mint. Serve with lime wedges, if desired.
  • Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section of most supermarkets and natural-foods stores.
  • Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.

Nutrition information

  • Serving size: 2 patties & 1⅔ cups noodles
  • Per serving: 428 calories; 10 g fat(3 g sat); 3 g fiber; 61 g carbohydrates; 25 g protein; 5 mcg folate; 66 mg cholesterol; 5 g sugars; 5 g added sugars; 1,870 IU vitamin A; 75 mg vitamin C; 75 mg calcium; 3 mg iron; 798 mg sodium; 521 mg potassium
  • Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (37% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 3 lean meat, ½ fat

Reviews 2

February 28, 2017
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By: MercuryCyclops
I made the "for two" version, but that's just a halved identical recipe. The pork patties were good, but the noodle salad was the real winner in this recipe! We've made just the noodle salad a few times to bring for lunch and a large batch as a side for a dinner party.
July 20, 2014
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By: Nikki Strandskov
Crunchy Light Supper First, I intended to make this with ground pork but took the wrong package out of the freezer. I'd say it's just as good with ground round. I'm also going to be looking for another source for the rice noodles -- the only ones available at my supermarket were $4+ for 16 oz. The salad was very tasty and reminded me of my favorite Vietnamese beef salad from restaurants. I would have liked some suggestions from EW about what else to serve with it to round out the meal. I think I will make this again. Pros: Easy to make, tasty Cons: Not very filling, rice noodles pricy