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Spicy Vietnamese Pork Noodle Bowls with Carrot, Cucumber & Radish.

  • 1 medium
  • ½
    English cucumber
  • 2 cloves
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • ½
  • 2
    pork chops, boneless
  • ½ bunch
  • ½
    red chili pepper
    brown sugar
    fish sauce
    flat rice (pad thai) noodles
    rice vinegar
    soy sauce
    toasted sesame oil
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
  • 2
    Meanwhile, wash and dry the fresh produce.
    1 (1 inch) piece ginger root
    ½ red chili pepper
    ½ lime
    ½ English cucumber
    1 medium carrot
    ½ bunch radish
    ½ small bunch green onions (scallions)
  • 3
    Peel and mince garlic and ginger; transfer to a small bowl.
    2 cloves garlic
  • 4
    Quarter chili pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the garlic and ginger. (Be careful, with chilies, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 5
    Juice lime into the bowl with the garlic and ginger. Add vinegar, fish sauce, soy sauce, and sugar; whisk to combine the dressing.
    1 tbsp rice vinegar
    1 tbsp fish sauce
    1 tbsp soy sauce
    1 tbsp brown sugar
  • 6
    Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water.
    5 oz flat rice (pad thai) noodles
  • 7
    Meanwhile, pat pork chops dry with paper towels. Place in a medium bowl and pour ⅓ of the dressing over the chops; turn to coat.
    2 pork chops, boneless
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    Once the skillet is hot, add oil and swirl to coat the bottom. Add pork chops and cook until golden brown and cooked through, 3-4 minutes per side. Discard marinade.
    2 tsp toasted sesame oil
  • 10
    Meanwhile, trim and halve cucumber lengthwise, then slice crosswise into half-moons. Transfer to a plate.
  • 11
    Peel and coarsely grate carrot; transfer to the plate with the cucumber.
  • 12
    Trim and thinly slice radishes; add to the plate.
  • 13
    Trim green onions and cut crosswise into ¼-inch pieces; add to the plate.
  • 14
    Thinly slice pork chops against the grain.
  • 15
    To serve, divide noodles, pork, and veggies between bowls. Drizzle with remaining dressing and enjoy!