Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch. Sign up
Join now & get access to 8,000+ healthy, delicious recipes
Photo of Spicy Pork and Cucumber Noodle Salad by WW

Spicy Pork and Cucumber Noodle Salad

3
3
3
Smartpoints value per serving
Total Time
31 min
Prep
25 min
Cook
6 min
Serves
4
Difficulty
Easy
Choose fresh, firm cucumbers for this salad - they produce the crispest and most refreshing-tasting “noodles.”

Ingredients

cooking spray

2 spray(s)

uncooked lean boneless pork chop(s)

12 oz

kosher salt

¼ tsp

cucumber(s)

3 large, chilled (about 2 1/2 lb; see Notes), spiralized

garlic chili paste

4 tsp, (See Notes)

rice vinegar

1 Tbsp

low sodium soy sauce

1½ tsp

sugar

¼ tsp

sesame oil

1 tsp

water

1 tsp

grape tomatoes

1 cup(s), sliced lengthwise into thin pieces

cilantro

1 cup(s), coarsely chopped

fresh mint leaves

¼ cup(s), coarsely chopped

fresh lime(s)

½ medium, cut into 4 wedges

Instructions

  1. Spray a large nonstick skillet with cooking spray; heat over medium-high. Season pork on both sides with salt; brown until cooked through, 3 minutes per side. Transfer pork to a cutting board; let rest while you prepare salad.
  2. In 3 batches, gently but firmly press spiralized cucumbers between 2 double layers of paper towels (or clean dish towels) to remove excess moisture (press each batch twice, using new paper towels each time, for best results); transfer noodles to a colander set over a bowl or in sink to drain more. Snip cucumber noodles with kitchen shears to shorten lengths; set aside.
  3. In a small bowl, whisk together garlic sauce, rice vinegar, soy sauce, sugar, oil and water; set aside.
  4. Thinly slice pork; place in a serving bowl. Add noodles, tomatoes, cilantro, mint and dressing; gently toss to coat, season to taste (optional) and serve with lime wedges.
  5. Serving size: 3 oz pork and 2 c noodle salad

Notes

Serve this dish immediately after preparing for maximum crispness. Spiralizer: This go-to gadget is fun! And it turns all sorts of veggies into curly, crunchy “noodles.” If you don’t have a spiralizer, use an adjustable-blade slicer to julienne the cucumber. While you won’t have curly “noodles”, your salad will still taste great.Bright and fresh-tasting, Southeast Asian chili garlic sauce delivers just the right punch of garlic and warm, round spice. Look for it in the Asian section of most good supermarkets. In addition to Asian dishes, try it to roast chicken with, dolloped on pizza, or to make a spicy mayonnaise. With a mild acidity and hint of sweetness, mellow Asian rice vinegar adds the perfect touch of brightness to salads and stir-fries. Opt for plain rice vinegar, not the “seasoned” type. The latter contains additives, including sugar or corn syrup, and salt or MSG. We used just enough sugar and sesame oil in this dressing to make it taste great, without adding unnecessary SmartPoints.

A happier, healthier you starts here

Join Today