This Vietnamese inspired pork noodle salad is gluten-free and an easy dish to make at home. It is full of flavour, crunch and sweet and spicy notes. Salads don’t have to be boring. Fill up and feel good about eating this sweet and spicy gluten-free pork noodle salad.

It is perfect for summer meals and easy dinners. Try this light and easy meal today! Pork noodle salad is a fun and fresh summer meal and is perfect for patio season or anytime you want a lighter meal for dinner.

This salad is inspired by my love of Vietnamese food. Often when my hubby asks where I would like to go out to eat, I say Vietnamese. I love the aromatics from the lemongrass, garlic, ginger and fresh herbs. Plus the combo of sweet, spicy and a bunch of crunch. Everything in this bowl is light and flavourful.

A fresh and easy gluten-free recipe featuring ground pork, rice noodles, crunchy vegetables and big bold flavour. It is a light, sweet and spicy salad.

INGREDIENTS NEEDED TO MAKE THIS SALAD:

• Ground Pork (Ground chicken or turkey would work)
• Onion
• Olive OIl
• Minced Garlic
• Fresh GInger
• Cauliflower
• Shredded Carrots
• Mushrooms
• Red Pepper
• Snap Peas
• Swerve brown sugar
• Lemongrass Paste
• Mild Chili Oil
• Rice Vinegar
• Green Onions
• Fresh Cilantro or Thai Basil
• Chopped Cashews or Peanuts
• Bowl deets (rice vermicelli noodles, shredded carrots, chopped romaine lettuce, thinly sliced and chopped cucumber)

This gluten-free sweet and spicy pork noodle salad hits all the right spots for me. It is super light with the crisp veggies and fresh cilantro, yet filling with the vermicelli noodles. Plus a generous portion of the crispy pork. Always satisfying but not stuffed.

I could eat this gluten-free pork noodle salad every day and never get tired of it. A glammed up salad I call it! Sweet and Spicy pork noodle salad that has fantastic texture and flavour. Add finely chopped red chili peppers for an extra burst of heat.

HOW TO MAKE THIS SALAD:

1. In a frying pan add the ground pork, onion, oil, garlic and ginger and cook on medium heat.l
2. Use a wooden spoon to break up the pork while cooking. Cook until no longer pink.
3. Add the cauliflower, carrots, mushrooms, pepper and snap peas and stir.
4. Cook on low-medium heat for 10 minutes.
5. Stirring occasionally to ensure all veggies get cooked.
6. Add sauce ingredients and stir together in a small bowl.
7. Increase heat to medium, add sauce and cook for 5 minutes.
8. Turn heat to low until ready to serve.
9. Cook rice vermicelli noodles, drain and set aside.
10. Shred carrots.
11. Chop romaine lettuce into bite size pieces.
12. Thinly slice and chop cucumbers.
13. Chop up cilantro.
14. Add vermicelli, lettuce, carrots and cucumbers to each individual bowl. This makes 2-3 servings.
15. Add pork mixture to each bowl.
16. Top each bowl with green onions, cilantro and chopped cashews.
17. Serve and enjoy!

This salad is amazing in its variety-crunch vegetables, tender noodles and flavourful pork. I encourage you to make this salad for dinner tonight. This salad is bursting with flavour and is perfect as a summer meal. I used ground pork in this bowl but you could use ground chicken, turkey or tofu. All would work.

HERE ARE SOME MORE SALAD RECIPES TO TRY:

• Simple Caprese Salad
• Mexican Market Salad
• Avocado and Grilled Corn Cobb Salad
• Gluten-Free Thai Cabbage Salad

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HAVE ANY QUESTIONS ABOUT GLUTEN-FREE? Send me a DM if you have any questions about gluten-free baking or cooking.

Gluten-Free Sweet and Spicy Pork Noodle Salad

This Vietnamese inspired pork noodle salad is an easy dish to make at home. It is perfect for summer meals and easy dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner

Cuisine vietnamese

Equipment

• measuring cups
• knives
• cutting board
• bowls
• frying pan
• wooden spoon
• serving bowls

Ingredients

  

• 1 cup ground pork (chicken or tofu would work too)
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp minced garlic
• 2 tsp fresh ginger, finely chopped
• 1 cup cauliflower, finely chopped
• 1/2 cup shredded carrots
• 2 cups cremini mushrooms, finely chopped
• 1/2 cup red pepper, chopped
• 1/2 cup snap peas, chopped
• SAUCE
• 1/4 cup Swerve brown sugar
• 1 tbsp lemongrass paste
• 1 tbsp mild Chile oil
• 1 tbsp rice vinegar

Bowl Deets

• 1 pkg rice vermicelli
• 1 cup shredded carrots
• 1-2 cups chopped romaine lettuce
• 1 cup sliced cucumber
• 1/4 cup chopped green onion
• 1/3 cup chopped cilantro or Thai basil
• 1/4 cup chopped cashews or peanuts

Instructions

 

• In a frying pan add the pork, onion, oil, garlic and ginger and cook on medium heat.
• Use a wooden spoon to break up the pork while cooking.Cook until no longer pink.
• Add the cauliflower, carrots, mushrooms, pepper and snap peas and stir.
• Cook on low/medium heat for 10 minutes.
• Stirring occasionally to ensure all veggies get cooked.
• Add sauce ingredients and stir.
• Increase heat to medium and cook for 5 minutes.
• Turn heat to low until ready to serve.
• Cook vermicelli noodles according to package direction. Drain and set aside
• Shred carrots.
• Chop romaine lettuce into bite sized pieces.
• Slice cucumber.
• Finely chop green onions.
• Add vermicelli, lettuce, carrots and cucumber to each individual bowl.
• Add pork mixture.
• Top each bowl with green onions, cilantro and chopped cashews.
• Serve and enjoy!

Keyword easy dinner, fun and fresh, gluten-free, gluten-free recipe, light and easy meal, noodle salad, pork noodle salad, salad, salad recipe, summer meals, sweet and spicy

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