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.
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.
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.
Drizzle reserved dressing over noodle mixture, sprinkle with mint and toss to coat. Serve immediately.
My family loved this one. We tried it at first with the snow peas and pork, but it's so versatile that you can use whatever meat and green vegetable you happen to have on hand or whatever's on special that week. Just keep the portions similar. Steak and chicken work really well here, though I probably wouldn't go with a sausage or ground meat for obvious reasons. Stick with unseasoned thin slices. For the vegetables, we've used carrots, peas, green beans, and asparagus. Broccoli would likely work well here, too.
The mint is the star in this recipe, I think. It really brings everything together and brightens it up. I should also note that this dish is even better the next day when reheated or even enjoyed cold.
Again... Super easy. Super versatile. Great for leftovers. My kid loved it. I highly recommend it.
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