Juicy grilled pork rests atop a salad of chewy rice noodles and crispy snow peas.
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Lemongrass Pork Skewers with Peas and Rice Noodle Salad
Even though I don’t like grilling when it’s a zillion degrees outside, grilling kebobs is a whole other story. With meat cut in small chunks and skewered, they cook quickly, meaning less time at the grill. I was looking for some sort of salad summer type dish to use my snow peas from my CSA when I stumbled upon Lemongrass Skewers with Peas and Rice Noodle Salad in Donna Hay’s magazine Oct-November 2014.
Pork is cut into small chunks and marinated in a blend of lemongrass, garlic, ginger, honey, fish sauce, and oil. I used super thick pork chops and they were easy to cut into little squares. It only marinates for 30 minutes, so while it’s marinating, you easily have time to make the noodle portion of the salad. You first make the dressing which is a flavorful blend of fish sauce, lime juice, palm sugar, soy sauce and chili.
The directions for the recipe call for blanching the snow and snap peas – I only had snow peas and they were so fresh that julienned, they would be perfectly crips. However, if you felt the need to blanche yours, I would just add them to the pasta water about a minute before you are to drain the pasta – easy peasy.
This is so good. The pork picks up the hints of lemongrass, ginger and garlic and with the quick grilling stays nice and moist. It is the perfect topping for the pea and rice noodle salad. The rice noodles stay nice and chewy and soak up the Thai inspired dressing, while the crisp snow peas add a fresh summer flavor. Excellent!
Lemongrass Pork Skewers with Peas and Rice Noodle Salad
Ingredients
- 2.2 pounds of pork tenderloin cut into 1 inch cubes
- 1/3 pound snow peas trimmed and sliced
- 1/4 pound sugar snap peas trimmed
- peanut oil for brushing
- 1 cucumber peeled, seeded and diced
- 2 cups betel leaves I omitted
- 8 ounces of vermicelli rice noodles cooked per directions
- baby lemon balm leaves to server optional
Lemongrass Marinade
- 2 stalks lemongrass white part only, thinly sliced
- 1 clove garlic
- 1 x 1 inch piece of ginger peeled and finely grated
- 1 tablespoon honey
- 2 tablespoons fish sauce
- 1/4 cup peanut oil
Dressing
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon finely grated palm sugar
- 1 teaspoon soy sauce
- 1 small green chili thinly sliced
Instructions
- Make the marinade by processing the lemongrass, garlic, ginger, honey, fish sauce and oil in a small food processor - and place in a ziploc bag. Add the pork to the bag and marinate in the refrigerator for 30 minutes.
- Make the dressing by combing the fish sauce, lime juice, palm sugar, soy sauce and chili in a small mason jar. Cover with a lid and shake to combine. Set aside.
- Thread the pork onto metal skewers. Heat a grill to medium-high heat. Brush the skewers with oil and grill for 2-3 minutes per side. Place the peas, cucumber and noodles on a serving platter drizzle with the dressing. Top with the pork skewers and lemon balm to serve.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
April J Harris says
August 2, 2017 at 2:33 amWhat a lovely, refreshing recipe for a hot day, Pam! There’s just something so festive about kabobs. I love the flavourful dressing too. Thank you so much for sharing with us at Hearth and Soul. Pinned and sharing on the H&S Facebook page later today. Hope to see you back at the party when we return from summer break on Monday August 7th!
Miz Helen says
July 23, 2017 at 12:00 pmWhat a great combination of flavors, we will love this meal! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Ann says
July 18, 2017 at 4:02 amYep, you can pick a Donna Hay recipe from a mile away and it sure looks tasty. Keep this up ad I’m going to turn up on your doorstep for a meal . . . but not in a creepy way, okay?
laura@motherwouldknow says
July 13, 2016 at 9:40 pmI love lemongrass but haven’t cooked with it. (Enjoy it in pork in Vietnamese food at my favorite Vietnamese restaurant.) This recipe looks like a good way to learn to use it myself – and so perfect for summer.
Alisa Fleming says
July 13, 2016 at 10:30 amI absolutely love lemongrass pork and rice noodle dishes, but had never thought to pair them in such an amazing way.
Tania | My Kitchen Stories says
August 22, 2015 at 9:11 amLooks like the perfect summer food., and I love Pork with lemongrass
Joanne T Ferguson says
August 3, 2015 at 5:28 amYour chicken looks delicious Pam Thanks for sharing this at the Say G’day party! Pinned all and look forward to seeing you on Saturday!
Jennifer Stewart says
July 28, 2015 at 11:20 amI’m so excited that they finally have lemongrass in my local grocer!! Thanks Pam!
swayam says
July 26, 2015 at 2:47 pmWhat a great recipe!! I have to try this when I get lemongrass next.love the pics 🙂 thanks for linking up at #SaucySaturdays
christine says
July 25, 2015 at 10:34 amQuick note from Amsterdam to say omg so making these when Iget home. Thanks for linking your deliciousness Pam
Ann says
July 25, 2015 at 2:04 amWhilst I’m not looking forward to the hot weather, I am keen on barbecue. Putting this recipe aside for then.
Kristi Rimkus says
July 24, 2015 at 11:02 pmI have yet to try lemon grass in a recipe, but I love the flavor. These pork skewers definitely look light and summery. Pinned for the summer!
Michelle @ A Dish of Daily Life says
July 24, 2015 at 6:00 pmThat looks delicious! Next time I see lemongrass I’m picking it up! I so want to try this!
Joanne says
July 24, 2015 at 7:32 amThis whole dish feels so light and summery!