Thai-Inspired Pork & Rice Noodles with Cucumbers

Thai-Inspired Pork & Rice Noodles with Cucumbers

1 Review
From: Diabetic Living Magazine, Summer 2019

The sauce for this healthy noodle dish is made of just 3 ingredients: honey, fish sauce and store-bought chili-garlic sauce, which you can find in the Asian aisle of many grocery stores. The sauce is combined with rice noodles, pork, veggies and herbs for a simple dinner recipe that's also impressive.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons honey
  • 1 tablespoon fish sauce
  • 1 tablespoon chili-garlic sauce
  • 2 tablespoons olive oil
  • 1 pound thin boneless pork chops, trimmed and cut into ¼-inch strips
  • 6 scallions, sliced, white and green parts separated
  • 1½ tablespoons minced fresh garlic
  • 1½ tablespoons minced fresh ginger
  • ¼ teaspoon ground pepper
  • ½ (8 ounce) package vermicelli rice noodles
  • 1 small English cucumber, thinly sliced (about 2 cups)
  • 1½ cups fresh bean sprouts
  • 1 cup julienned or shredded carrot
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lime juice, plus wedges for serving


  • Prep

  • Ready In

  1. Combine honey, fish sauce, and chili-garlic sauce in a small bowl.
  2. Heat oil in a large nonstick skillet or wok over medium heat. Add pork, scallion whites, garlic, ginger, and pepper; cook, stirring occasionally, until the pork is no longer pink, about 3 minutes.
  3. Add the honey mixture, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low; continue cooking until the pork is just cooked through, about 2 minutes more. Remove from heat.
  4. Cook rice noodles according to package directions. Reserve 1 cup of the cooking water, then drain the noodles.
  5. Add the noodles to the pork. Add cucumber, bean sprouts, carrots, mint, cilantro, lime juice, and scallion greens; toss to coat. Stir in the reserved cooking water, ¼ cup at a time, until the mixture is saucy and loose.
  6. Divide the pork and noodle mixture among 4 bowls and garnish with cilantro, if desired. Serve with lime wedges.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 375 calories; 13 g fat(3 g sat); 4 g fiber; 38 g carbohydrates; 25 g protein; 58 mcg folate; 57 mg cholesterol; 12 g sugars; 6 g added sugars; 5,762 IU vitamin A; 16 mg vitamin C; 77 mg calcium; 3 mg iron; 495 mg sodium; 646 mg potassium
  • Nutrition Bonus: Vitamin A (115% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings:

Reviews 1

May 11, 2019
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By: jfkatz66
I made this almost exactly according to the recipe except I didn't have the bean sprouts. It required a LOT of chopping and cutting and did not taste like much after all that work. I added more fish sauce and cilantro trying to get it to have more oomph but I thought it was boring. My husband liked it but I wouldn't make it again.
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