Pasta and noodles · Vietnamese · 30 min
Spicy Vietnamese Pork Noodle Bowls with Carrot, Cucumber & Radish
- 30 min
- 2–6 servings
- 684 kcal / serving
A weeknight-friendly bowl with tender pork, chewy noodles, and crunchy vegetables tossed in a bright, garlicky dressing. The mix of textures and the balanced salty-sour dressing make it satisfying without extra fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½English cucumber
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- 2pork chops, boneless
- ½ bunchradish
- ½red chili pepper
- carrots
- English cucumbers
- limes
- red chili peppers
From the pantry: brown sugar, fish sauce, flat rice (pad thai) noodles, rice vinegar, soy sauce, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · large pot · measuring spoons · mixing bowls · nonstick skillet · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
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Produce
- 1 mediumcarrot
- ½English cucumber
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- ½ bunchradish
- ½red chili pepper
- carrots
- English cucumbers
- limes
- red chili peppers
Meat & seafood
- 2pork chops, boneless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | ½ | 1 | |
| pork chops, boneless | 2 | 4 | 6 |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| red chili pepper | ½ | 1 | 1 ½ |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a large pot, bring water to a boil and prepare the vegetables as you wait.
- Peel and mince the garlic and ginger and set them in a small bowl.
- Quarter the chili pepper, remove seeds and ribs, then mince it and add to the bowl with the garlic and ginger.
- Juice the lime into the aromatics, then whisk in vinegar, fish sauce, soy sauce, and sugar to form the dressing.
- Soak the rice noodles in the boiling water until tender according to package directions, then drain and rinse under cold water.
- Pat the pork chops dry, toss with about a third of the dressing to coat, and set aside.
- Heat a skillet over medium-high heat and swirl in a little oil.
- Add the pork chops and cook 3–4 minutes per side, until browned and cooked through; discard the remaining marinade.
- Trim and halve the cucumber lengthwise, then slice into half-moons; grate the carrot, trim and thinly slice the radishes, and chop the green onions.
- Thinly slice the pork chops against the grain.
- To serve, divide the noodles among bowls, top with pork and vegetables, and drizzle with the remaining dressing.
Two tips
- Prep the dressing up to a day ahead and refrigerate for deeper flavor.
- If you have extra lime, squeeze a little over the bowls at serving or add a pinch of chili for more heat.
Nutrition per serving
- Calories
- 684 kcal
- Protein
- 38 g
- Carbs
- 78 g
- Fat
- 24 g
- Fiber
- 5 g
- Sodium
- 303 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.