The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Vietnamese-style pork noodle salad
Beep, beep! Coming through with a fresh, fragrant salad with street-food smarts! Pork mince is sizzled with spring onion, five-spice and our ginger and garlic paste, plus a savoury splash of tamari and fish sauce. In go soft noodles, some cucumber, peppers and chilli for crunch and coriander, mint and lime for zip – lovely!
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 4 spring onion
- 250g pork mince (5% fat or less)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 pepper
- 1 midi cucumber
- 1 chilli
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 unwaxed lime
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 471
Protein: 37g
Carbs: 67g
Fat: 6.9g
Ingredients
- 8 spring onion
- 500g pork mince (5% fat or less)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 x chilli
- 1 handful of fresh coriander
- 2 handful of fresh mint
- 2 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 2 pepper
- 1 cucumber
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 468
Protein: 37g
Carbs: 65g
Fat: 6.7g
Speedy Vietnamese-style pork noodle salad
Beep, beep! Coming through with a fresh, fragrant salad with street-food smarts! Pork mince is sizzled with spring onion, five-spice and our ginger and garlic paste, plus a savoury splash of tamari and fish sauce. In go soft noodles, some cucumber, peppers and chilli for crunch and coriander, mint and lime for zip – lovely!
Cook time:
20 mins
Cuisine:
Vietnamese
Food group:
Pork
Allergens: Soya, Fish
Cooking Instructions
Before you start
- 1x large frying pan
- 1x saucepan
Sizzle & spice the pork
- Slice the spring onions into 2cm pieces.
- Spritz a non-stick frying pan with cooking spray and put it over a high heat. Fry the spring onions and mince with the ginger & garlic paste and five-spice for 3-4 mins.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Simmer the sauce
- Pour 250ml water (350ml for 4 portions) into the frying pan, then sprinkle in the tamari and fish sauce. Simmer for 3-4 mins, until slightly reduced.
Prep the veg
- Meanwhile, deseed and thinly slice the peppers. Halve the cucumber lengthways and slice into ¼cm-thick half-moons.
- Finely dice the chillies (deseed for less heat).
Bring everything together
- Finely chop half the coriander and mint leaves and stir them through the pork along with the noodles, peppers, cucumber and chillies (to taste).
- Squeeze in the lime juice (to taste), scatter over the remaining herbs and serve.