Thai-Style Grilled Pork on a Cold Noodle Salad

The height of summer is upon us, and that means the best of Ontario’s produce is ripe and ready.

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In my basket this week I picked up a bunch of cilantro, cucumbers, scallions, young garlic and plenty of salad greens and string beans.

Thai-Style Grilled Pork on a Cold Noodle Salad

One of my favourite quickie summer meals is a cold rice noodle bowl with a bit of hot protein on top. Sometimes it’s shredded BBQ/roasted chicken leftovers but today I decided to marinade and grill a nice pork tenderloin that’s been keeping in the freezer.

If you don’t eat meat, I’d suggest baked tofu as your protein. This recipe will feed two, or a big eater for dinner and tomorrow’s lunch.

Thai-Style Grilled Pork/Chicken
A Recipe for Two

1 lbs pork (tenderloin or shoulder) or chicken (breast or thigh) cut against the grain into 1-inch thick bite-sized pieces/cubes
2 tablespoons finely-chopped cilantro roots and steams (save the leaves for garnish)
1 extra large garlic clove, peeled and minced
1 teaspoon white peppercorn
5 tablespoons maple syrup or runny (melted) honey
1 tablespoon fish sauce
1 tablespoon soya sauce
1 tablespoon oyster sauce

Sesame or peanut oil for grilling
Sesame seeds or chopped peanuts to garnish
One lime

Marinade the meat

  • Combine cilantro, garlic and peppercorns until it is a fine paste
  • Coat and toss the hunks of meat
  • Add maple syrup/honey, fish sauce, soya sauce and oyster sauce
  • Toss to coat once more
  • Leave to marinade for 1/2 an hour to overnight (but if you’re in a hurry, don’t worry too much, just go for the grill)


  • Bring a cast-iron grill or pan up to high heat
  • Add a layer of sesame or peanut oil and bring the heat down to medium heat. The pan will should start to smoke a little bit, so turn on your stove vent!
  • Add the pieces of meat, careful not to overcrowd the pieces (keep space between them)
  • Grill each piece on either side for approximately 4 minutes each side, keeping careful that the meat isn’t sticking and burning
  • After each side is grilled, remove the meat from the pan and sprinkle with sesame seeds
  • Squirt with lime juice if you’d like!



Cold Noodle Salad
A Recipe for Two

200 grams of flat rice vermicelli, or round rice or soba noodles
1 cup of cucumber that’s been cut into thin matchsticks
1 cup of radish that’s been cut into thin matchsticks (optional)
2 skinny spring onions, very thinly sliced


3 tablespoons of tahini
3 tablespoons of rice wine vinegar
2 tablespoons of maple syrup
1 tablespoon sesame oil
Salt and pepper


4 tablespoons of sesame seeds or chopped peanuts
1 handful fresh coriander leaves, chopped roughly


  • Cook the noodles as per the package instructions and the noodles are al dente
  • Strain the noodles and rinse in cold water to remove the starch
  • Strain most of the extra water out with a shake
  • Lay the noodles out flat on a plate to cool and settle

In a large bowl…

  • Whisk tahini until smooth
  • Drizzle in rice wine vinegar, syrup and sesame oil
  • Add salt and pepper to taste
  • Taste again! Do you like it? Too sweet? Too acidic? Add either syrup, vinegar or oil as you see fit.
  • Add the noodles and vegetables
  • Use your hands to coat everything in dressing (or use a large spoon, because tongs will crush the noodles)
  • Taste again and season as you see fit
  • Garnish with torn coriander and sesame seeds/chopped peanuts


Put your feet up and enjoy with a squirt of Sriracha sauce.


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