Cold Pork Rice Noodles With Cucumber and Peanuts Recipe (2024)

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 Momof*cku 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!

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).

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!

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.

I made some changes so I wouldn’t have to go to the store, came out great anyway1. 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!

This was tasty, but too salty for me. Next time, I will reduce the fish sauce to 4 tablespoons.

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.

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!

mint is a must and lime juice too. Be really really careful about adding soy as it can get yuckily salty. It overpowers the funky fish sauce.

Excellent!!!!! Restaurant quality! I made a few adjustments based on what I had on hand and personal preferences: Reduced fish sauce (red boat) and brown sugar by one tbsp each. Replaced mint with cilantro Added one green onion sliced thin Added some julienned fresh baby carrot Only had 2 mini cucumbers but that was enough.Would definitely make this again!!

This was really good. I reduced fish sauce to 2 T and added 2 T soy sauce. I let the cucumbers sit in rice vinegar while preparing everything else. Will definitely make again!

Tried to use pad thai noodles for this but they went kind of claggy and re-hardened when run under cold water. Ducked to the store and grabbed the last packet of vermicelli and ended up with a delicious dinner for 6. Doubled the recipe and also made some tofu (using the pork recipe) for the 1 vego. Bonus -- enough for lunch the next day for 2.

So easy and delicious! Will definitely make again - perfect for a hot summer night.