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Rice Noodle Salad with Pork and Snow Peas

Photo: Dominic Perri; Styling: Gerri Williams for James Reps


Prep time 15 mins
Cook time 15 mins
Yield Serves: 6
On a busy weeknight, Rice Noodle Salad with Pork and Snow Peas is a family-pleasing meal that's sure to satisfy.


  • 1/4 cup fresh lime juice
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 clove garlic, minced
  • Salt
  • 1 16-oz. package rice noodles
  • 1 1/2 cups snow peas, ends trimmed
  • 1 tablespoon vegetable oil
  • 2 boneless pork chops (about 1 lb. total), trimmed and thinly sliced
  • 1/4 cup finely chopped fresh mint

Nutrition Information

  • calories 461
  • fat 10 g
  • satfat 3 g
  • protein 19 g
  • carbohydrate 73 g
  • fiber 4 g
  • cholesterol 39 mg
  • sodium 899 mg

How to Make It

  1. Bring a large pot of water to a boil. In a small bowl, whisk together lime juice, rice vinegar, sugar, fish sauce, garlic and 1/4 tsp. salt.

  2. Add noodles to pot with boiling water, stir and cook until noodles are tender, 5 to 8 minutes or as package label directs. During last minute of cooking time, add snow peas to pot. Drain, rinse noodles and peas under cold water, drain again, and transfer to a large bowl.

  3. Warm vegetable oil in a large skillet over medium-high heat. Sprinkle pork with salt. Stir-fry until meat loses its pink color, 3 to 5 minutes. Transfer meat to bowl with noodles and peas.

  4. Drizzle reserved dressing over noodle mixture, sprinkle with mint and toss to coat. Serve immediately.