Cold Pork Rice Noodles With Cucumber and Peanuts

4 servings

20 min

Chilled rice noodles tossed with a savory-sweet ground pork sauce, topped with fresh cucumber, herbs, and peanuts.

45 ml peanut, canola or grapeseed oil	Cook pork sauce, 5–6 min	Drain sauce into bowl, toss with noodles	Divide noodles into bowls; top with pork, cucumber, herbs & peanuts	Drizzle with sriracha, serve with lime wedges
6 garlic cloves, pressed or minced
450 g ground pork
½ teaspoon black pepper
90 ml fish sauce
50 g brown sugar
1 to 2 teaspoons sriracha or chile garlic sauce, plus more for serving
Kosher salt
1 (8.8-ounce / 250 g) package rice vermicelli	Cook rice noodles, 2–4 min; drain & rinse cold
4 small Persian or hothouse cucumbers, thinly sliced (about 115 g)
1 small bunch mint, leaves picked (about 20 g)
1 small bunch Thai basil or regular basil, leaves picked (about 20 g)
60 g roasted peanuts, roughly chopped
2 limes, cut in wedges, for serving

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