Tested till perfect Peanut Pork Noodle Salad

Peanut Pork Noodle Salad

If you can't find wide rice stick noodles for this Thai-inspired salad, use fettuccine and increase the cooking by a minute or two.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 pkg (1 lb/500 g) 1/2pkg (1 lb/500 g)wide rice stick noodles
  • 1 1honey-glazed pork tenderloinpork tenderloins
  • 1/4 cup 1/4cupsmooth peanut butter
  • 2 tbsp 2tbspketchup
  • 1/2 cup 1/2cupchicken stock
  • 2 tbsp 2tbsplime juice
  • 2 tbsp 2tbspvegetable oil
  • 1 tbsp 1tbspfish sauce or soy sauce
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupthinly sliced radishradishes
  • 1/3 cup 1/3cupchopped fresh coriander
  • 2 2green oniongreen onions, chopped
  • 3 cups 3cupsshredded napa cabbage
  • 1/3 cup 1/3cupchopped salted peanutsalted peanuts
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In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside.

Meanwhile, thinly slice pork across the grain; set aside.

In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt. Add noodles, radishes, coriander and onion; toss. Stir in cabbage.

Top with pork; sprinkle with peanuts. Toss to serve.

Nutritional Information Per serving: about

cal 616 pro 32g total fat 25g sat. fat 4g
carb 67g fibre 5g chol 46mg sodium 1,334mg

% RDI:

calcium 8 iron 17 vit A 9 vit C 38
folate 44
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