Cold Vietnamese Noodle Pork Salad
I hate sports. No, I’m serious, hate. Maybe it’s because I’m incredibly uncoordinated and awkward when it comes to any kind of sports, but that’s besides the point. Sports really make no sense to me. I understand playing them because yeah, moving your body at a fast pace can be quite fun, but watching them…ummmmm….I don’t get it. How does watching football impact your life? If there were no sports tomorrow, nothing about the world would change. We would still eat, drink, hang out with friends, CrossFit, and probably be less dramatic. People who are obsessed with sports are so dramatic. So why am I talking about this? Well, my Saturday night was spent with 5 girls, all putting together their fantasy football draft. Was I happy about that situation? Hell no. You know what’s worse than sports? Fantasy sports. Fill your life with real things people. Like food. That’s real.
Anyways, let’s talk about real stuff. I don’t post salad recipes very often, do I? That’s because salads suck. At least most of the time they do. And they don’t really fill me up. Eating lettuce is just not that fun to me. It doesn’t have that much flavor and it’s mostly water. Don’t even try to fight me on this one. I will win. But I do love vietnamese salads. Because they have noodles. Rice noodles to be exact. Those things are so good. And I miss them. So I made my own noodle salad. Without lettuce. Because lettuce is stupid. Kidding, I had a salad last night. It was delicious. So everything I just said about salads was pointless. Ah well.
Did I mention my roommates are watching football right now? Good thing I love them or I’d actually despise them for utilizing the living room with such stupid noises. Kidding. Not really.Print
Paleo Cold Vietnamese Noodle Pork Salad
For the meat–
- 1lb chunk o pork*
- 1 spaghetti squash
- 2 cucumbers, diced
- 1 bundle cilantro
- 1 tablespoon coconut aminos
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon coriander
- 1/8 teaspoon cinnamon
- salt and pepper to taste
- 2 tablespoons fat (I used duck fat. Smart.)
For the sauce–
- 2 tablespoons water
- 2 tablespoon lime juice
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1/2 teaspoon garlic powder
- First things first, time to cook the noodles. Meaning spaghetti squash. Preheat your oven to 425 degrees, cut your squash in half, pull out the seeds and extra strings to trash, then place cut side down on a cookie sheet and bake for 20-25 minutes, or until you can poke the skin of the spaghetti squash and it gives a bit.
- While the spaghetti squash cooks, slice your chunk o pork thin to cook.
- Once it’s sliced thin, add your fat to a large pan over medium-high heat. Add pork to begin cooking then add the rest of the spices and coconut aminos.
- While the pork cooks, make your sauce is a bowl.
- Add all the ingredients for the sauce to a bowl and mix thoroughly.
- Your spaghetti squash should be done cooking by now so you can pull it out of the oven, use a fork to peel away the strings and place in a bowl to cool.
- Now this is when you have to make a bold decision…eat now OR eat it how it’s suppose to be consumed…cold. That means, if you want to have it for lunch tomorrow and experience the meal to it’s full potential, you must put the meat, spaghetti squash, and sauce in the fridge.
- If you do this, you are smart and I’m proud of you. So when it’s cold, mix together the spaghetti squash, meat, and add some freshly chopped cucumber and cilantro on top, Then eat it. More sauce, more fun. Just sayin.
*you can use whatever cut of pork you’d like, I just used a pork shoulder because it’s what I had on hand and needed to get rid of
Oh, Hi! I’m Juli.
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