Pork & Broccoli Thai Noodle Salad
Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.
- 8 ounces rice noodles
- 1 pound lean ground pork
- 2 tablespoons chopped fresh mint, divided
- 6 teaspoons fish sauce, divided
- 2 tablespoons sweet red chili sauce
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 12-ounce bag broccoli slaw
- Lime wedges for serving
- Bring 5 cups water to a boil in a large pot over high heat. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes, or according to package directions. Drain, rinse well with cold water and let stand in the colander to drain.
- Meanwhile, combine pork, 1 tablespoon mint and 2 teaspoons fish sauce in a bowl. Form the mixture into eight 3-inch patties.
- Heat a large grill pan or cast-iron skillet over medium-high heat. Coat with cooking spray, add the patties, partially cover and cook for 3 minutes. Turn over and cook for 3 minutes, then turn back over and cook on the first side again until cooked through, 1 to 2 minutes more.
- Combine the remaining 4 teaspoons fish sauce, chili sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and broccoli slaw and gently toss until well combined. Serve the pork patties on the noodles, sprinkled with the remaining 1 tablespoon mint. Serve with lime wedges, if desired.
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- Serving size: 2 patties & 1 2/3 cups noodles
- Per serving: 428 calories; 10 g fat(3 g sat); 3 g fiber; 61 g carbohydrates; 25 g protein; 5 mcg folate; 66 mg cholesterol; 5 g sugars; 0 g added sugars; 1870 IU vitamin A; 75 mg vitamin C; 75 mg calcium; 3 mg iron; 798 mg sodium; 521 mg potassium
- Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (37% dv), Folate & Iron (17% dv)
- Carbohydrate Servings: 4
- Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat
Recipe Source: EatingWell