Chilli pork and rice vermicelli salad

Chilli pork and rice vermicelli salad
  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Take salad from side dish to mains with this hearty pork salad with noodles.

Featured in
Pork recipes, Noodle recipes


  • 200g rice vermicelli noodles
  • 1 tablespoon chillies, chopped
  • 2 tablespoons lime juice
  • 500g lean pork loin steaks
  • olive oil cooking spray
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 cup beansprouts, trimmed
  • 5 green onions, trimmed, sliced diagonally
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons caster sugar


  • Step 1
    bPlace noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles are softened. Rinse under cold water. Drain. Set aside.
  • Step 2
    Combine chopped chilli mixture and 1 tablespoon of lime juice in a shallow ceramic dish. Add pork steaks and turn to coat. Heat a chargrill over medium-high heat. Spray lightly with oil. Add pork. Cook for 2 to 3 minutes each side or until browned and cooked to your liking. Remove to a plate. Set aside for 5 minutes to rest.
  • Step 3
    Meanwhile, combine noodles, mint, coriander, beansprouts and green onions in a large mixing bowl. Combine remaining lime juice, rice vinegar, fish sauce and sugar in a small bowl. Stir well to dissolve sugar.
  • Step 4
    Thinly slice pork. Add pork to noodles with vinegar mixture. Gently toss to combine. Divide between bowls. Serve.

  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1582 kj


  • 6.2g

    Fat Total

  • 1.9g

    Saturated Fat

  • 3.4g


  • 33.6g


  • 71mg


  • 598mg


  • 44.1g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas



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