Rice Noodles With Seared Pork, Carrots and Herbs Recipe (2024)

If you slice the pork raw, you won't have the beautiful medium-rare, tender, rosy center and you'll give up the texture and flavor that comes from searing.

12 to 16 ounces of pork serves "4 to 6" - who? Children? This recipe would make exactly 2 servings for me, though I'd cut the noodle amount in half. Also, if the pork is boneless, why not freeze 15 minutes, then easily slice raw as thinly as you like, then cook it and be done. Half the time to cook, with no fussing with still hot slabs of meat.

I made this two days ago and I'll be making it again this week. I used a mixture of cilantro, mint and flat leaf parsley. I might add more carrots next time as they were wonderful with the noodles. Sauce is just right. Cold leftovers were a fantastic midnight snack.

are the shallots, garlic and chilli left raw and added back at the end?

I made this recipe soon after it was published and added thin strips of green and red bell peppers; also, neither of us loves huge qualities of cilantro, mint, etc., so I substituted watercress. It was really wonderful. I also added green onion. The recipe is easy (especially if you buy already prepared carrots!) and absolutely delicious.

The cooked noodles go into their bowl. The rest (pork, etc) goes on top. So yes, those sauce ingredients are left raw.

I agree this was delicious. Added a sprinkle of chopped peanuts at the end!

Great dish! Added baby bok choy, sugar snap peas, and a heaping tablespoon of minced ginger. Also doubled the sauce. The dish rated a 7-8 with the family, definitely a make again dish

Can substitute chicken for pork or tender cut of beef and it’s better if you can grill the meat outdoor.

Great recipe with end result that makes it easily a repeat. One thing - the 20 minutes time for preparation seemed off. Took my wife and me about an hour 20 minutes plus from start to table. Give 20 minutes for first time needs to reread steps, means still more time than estimated. But the result was with it. Yummy.

This was tasty but involved too much chopping (I do not have it in me to julienne in a Wednesday) and too many dishes (2 large bowls, large shallow dish, frying pan, pot) for a quick weeknight meal. I’m exhausted after all the cleanup.

@ SugarFree12 to 16 ounces of meat serves four in our household. When you make meat one part of the overall meal, instead of the feature, a small amount is satisfying. We were skeptical once, now it’s how we roll.

Agree about freezing the pork to make it easier to slice.Portion size? If you and another diner are just eating this, then 2 servings works, but if you subscribe to pack-of-cards size for meat consumption, then consider the pork a flavorant and provide another course or two! Dessert, anybody?

I made this tonight, but used a sirloin steak instead of pork. Partner loved it; teen girl had thirds (teen girl usually turns her nose up at home cooked dinners). I will add more vegetables next time and fewer noodles. It was a lot for three people. The maple syrup worked well! I was surprised and happy; we are always given maple syrup and aren't syrup people. What a great way to use it up!

Doing my best with limited ingredients and minimal grocery store runs these days. Subbed in soy sauce for fish sauce and topped off insufficient amount of lime juice with a bit of rice vinegar. Only had cilantro and served over Jasmine rice. Not the recipe but still tasted divine.

Delicious! I used leftover cumin pork chops, cilantro and topped with chopped peanuts. Next time, I will also add some chopped mint and maybe julienned cucumbers!

I saw the recipe on a cooking show and it looked delicious, but we eat vegetarian. I substituted a block of tofu for the pork and followed the recipe. It turned out wonderfully. Great recipe!

I made this as written but I couldn't find a finger chile so I used a fresno chile and it was so delicious and super easy!! I will be putting this on repeat. The combination of the seared pork chop sliced up with the vegetables, dressing and rice noodles made for a very satisfying meal. All the fresh herbs at the finish of the dish made it so fragrant, delicious and refreshing.

I didn't have rice noodles in the cabinet so we used linguine instead and it was delicious! Used 3 thin-cut pork chops and cut around the bone. Yes, it took longer than 20 minutes but well worth it. We will make this again for sure.

This was super! I saw this being made on CBS Mornings The Dish today. It was well worth researching and finding the recipe on the NYT website. Very quick and easy to make just minimal vegetable and herb prep. I didn't have the boneless pork chops but had a small tenderloin in the freezer. I made do and it worked well. Everyone thought it was delicious and we have some leftovers for lunch tomorrow.

Made this for a simple New Year's family dinner. Thoughts: 1) Delicious 2) Takes a full hour from prep through serving 3) Sauteed the shallots and carrotts before adding to the sauce. It is too cold and damp to eat raw things. 4) Next time I'll dial back the amount of rice vermicelli so it is saucier. 5) There WILL be a next time!

Delicious recipe. Followed exactly. It’s not 20 mins though. I did it for the second time tonight and it took me 1 hour from start to finish - the julienned carrots are no joke.

This is amazing! I added a some cabbage and celery (both stalks and leaves) that I had lying around and it was so, so good. I highly recommend.

Really enjoyed this dish!!! Easy to make and very tasty!!! Next time will try it with chicken.

I subbed kale for the herbs…delicious.

Good, but could use another dimension. Peanut sauce in the dressing and crushed peanuts for garnish.

Lovely / this dish transported us away from a frigid winter evening. Didn’t have enough carrots, so added a yellow bell pepper. Also added thinly sliced radish to our herb mix of basil, dill and cilantro. Already dreaming of making this as a cold salad with fresh herbs in the summer!

Easy-to-make dish that turned out very well - it scales down easily for two. Added sliced green onions, celery, green bell pepper, and lightly stir-fried broccoli florets because we were in the mood for crunch. Otherwise, I followed the recipe as written. We will make this again.

Loved this recipe! Fresh, flavorful, and filling. I couldn’t find any red finger chile so substituted a jalapeño for some heat, and threw in a red bell pepper too. The sauce is perfectly sweet, salty, and funky, and the noodles really do sop it up. The prep work takes a while, but the actual cooking is a breeze. Will definitely be adding to our regular rotation!

I couldn’t find the red finger chili so replaced with just a couple Thai peppers. Bad choice. Even though I only put 3 in, the dish turned out WAY too hot to eat. So disappointed. Was going to serve it at a book club meeting discussing a book that took place in Vietnam. Oh well, it was a good try.