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Ready in 25 minutes

Ground Pork Larb Noodle Salad with Rainbow Vegetables

Sweet Chili-Lemongrass Vinaigrette

Cooking time

25 minutes




1070 /serving

Celebrate the flavours of Thailand with this chilled noodle salad mixed with warm and fragrant ground pork. Notes of lemongrass, sweet chili, ponzu sauce and toasted peanuts mingle in this transportive dish that contrasts savoury browned meat with amazing freshness and crunch, courtesy of a plenitude of vegetables. From carrots to cherry tomatoes to cucumber, each shares its distinct flavour and texture—and pleasure!

We will send you:

  • 250g Ground pork
  • 1 Scallion
  • 1 Cucumber
  • 200g Carrots
  • 140g Cherry tomatoes
  • 10g Minced lemongrass
  • 60ml Sweet chili sauce
  • 25g Peanuts
  • 225g Fresh Shanghai noodles
  • 30ml Ponzu lime sauce
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Eggs, Bonito, Peanuts, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
10 g
1620 mg
Total Carb
104 g
28 g
45 g
6 g
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Toast the peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Toast the peanuts, 1 to 2 min., until fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
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Cook the pork
In the same pan, heat a generous drizzle of oil on medium-high. Add the pork* and ½ the lemongrass; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a large bowl, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, halve the tomatoes. Peel and cut the carrots into thin matchsticks (or thinly slice into rounds). Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Remove the root end of the scallion; thinly slice, separating the white bottom and green top.
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Make the vinaigrette
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the white bottom of the scallion and remaining lemongrass, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until fragrant. Transfer to a medium bowl. Add the chili sauce, ponzu, 4 tbsp oil (double for 4 portions), the remaining spices and pepper; stir well.
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Make the noodle salad & serve
To the bowl of pork, add the noodles, tomatoes, carrots, cucumber and vinaigrette; toss well. Divide the noodle salad between your bowls. Garnish with the peanuts and green top of the scallion. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.