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We LOVE noodle salad for a satisfying and refreshing summertime meal so this California Avocado Glass Noodle Salad with Pork Chops is coming in hot (or rather, cold). Our friends at the California Avocado Commission provided the creamy, rich avocado we use here so you can bet it’s gonna be a good one. Plus, if you didn’t know it, this month is California Avocado Month! We’re super excited to celebrate because we love sourcing California-grown produce. Lucky for us, we can grab these avocados at their peak freshness and availability. For one of our favorite ways to eat California avocados (besides this glass noodle salad, duh), be sure to check out our recent recipe for Chicken Taquitos with Fresh Avocado Salsa Verde.
Our Avocado Glass Noodle Salad with Pork is served with a nuoc cham dressing…sort of. While nuoc cham is traditionally made with fish sauce, we use soy sauce for added convenience. Although the flavors are similar, it’s not a traditional take. While you’ll find glass noodle salads in many cuisines, they’re a favorite in Vietnamese cooking and nuoc cham is specifically of Vietnamese origin. There are variations on the sweet/sour/salty dipping sauce throughout Vietnam. Viet World Kitchen has a traditional nuoc cham recipe to accompany their Bun Rice Noodle Salad Bowl (it’s a great way to use up leftovers!). For another take on glass noodle salads, check out I am a Food Blog’s Summery Salmon Cold Noodle Salad.
Our California Avocado Glass Noodle Salad with Pork Chops is a simplified version of traditional glass noodle salad, but we promise it’s super delicious. Plus, you can whip it up in about 30 minutes, which is perfect for cooking when you don’t quite feel like cooking. And while we made our Avocado Glass Noodle Salad with Pork, you can leave out the pork to make it totally vegan—another great reason to use soy sauce instead of fish sauce for your dipping sauce.
Now let’s get this easy, tasty California Avocado Glass Noodle Salad with Pork Chops party going.
- Coconut Sugar
- Soy Sauce: While Nuoc Cham is traditionally made with fish sauce, soy sauce offers a vegan option and is a more likely staple in most people’s pantries.
- Lime Juice
- Mixed Greens
- California Avocado: We love a jewel cut for nice bite-sized chunks. Learn how to do it with our Avocado Basics: How to Cut, Peel, and Prep an Avocado!
- Persian Cucumber
- Cilantro, Picked: We recommend removing the leaves from cilantro, but small stems are okay with this herb.
- Mint, Picked: For mint, you’ll want to remove the leaves to use and avoid the stems entirely.
- Fresno Chile
- Glass Noodles
- Pork Chops: You’ll want these very thinly sliced for the best texture and balance. We bought ours that way, but you could also buy a thicker pork chop and cut it into ½” pieces.
- Ancho Chile Powder
- Avocado Oil: You can sub any high-heat cooking oil here.
- Olive Oil
Fine Mesh Sieve Mixing Bowls Skillet 2-Quart Pot
We’ll start with the dressing. Combine 2 tablespoons Coconut Sugar and 2 tablespoons Water in a small bowl and whisk the two together. Next add 2 tablespoons Soy Sauce and 4 tablespoons Lime Juice and whisk it up again. You’re all set!
Grab your 4 Pork Chops (2 oz. each) and make sure they’re thinly sliced. If you’ve got thicker pork chops, slice them into ½” pieces. To season your Pork Chops, sprinkle them with Salt and Pepper to taste, then Ancho Chile Powder to taste. Flip ‘em over and repeat! Once you’ve got your seasoning sprinkled, drizzle 1 tablespoon Avocado Oil (or another high heat cooking oil) over your pork, rub it in to coat, then flip and repeat on the other side.
Let’s prep our veggies. Slice 2 Scallions, jewel cut 2 Persian Cucumbers, and slice 2 Radishes and ½ Fresno Chile. Time to grab your California Avocado! We’re using a jewel cut to make the perfect bite-sized chunks out of our creamy avocado. For a refresh on jewel cuts, check out Avocado Basics: How to Cut, Peel, and Prep an Avocado.
Add 1 package of Glass Noodles to boiling water and cook for about six minutes. While you’ve got that going, heat a large skillet over high heat and add your pork. Because the pork is so thinly sliced, you only need to cook it for 30-45 seconds on each side to get it cooked through with a warm brown color on each side. Once they’re cooked, remove from heat and set aside.
When six minutes is up, drain the noodles and submerge them in cold water to keep them from continuing to cook and to chill them. This is a salad after all.
Drain your chilled noodles and place in a bowl. Add 1 tablespoon Olive Oil and give them a toss to keep them from sticking.
Grab a large salad bowl. Add 3 cups loosely packed Mixed Greens, 1/3 cup Cilantro (Picked, but small stems are okay), and 1/3 cup Mint (Picked, avoid stems here). Get those veggies you prepped earlier and add all of them to the bowl except the Fresno Chile. Next add your California Avocado, 2 tablespoons of Nuoc Cham Dressing, and Salt & Pepper to taste. Gently toss (washed hands are nice for this to keep your greens un-bruised and your avocado un-smashed) until all ingredients are evenly distributed.
Almost time to eat! Add half of the salad to each of your serving bowls. Bundle some noodles (tongs work great for this), place 2 slices of Pork Chops, and sandwich those pork chops in with another bundle of noodles. Top with sliced Fresno Chile and divide ¼ cup Finely Chopped Cashews between the two bowls. Serve your Nuoc Cham Dressing on the side in a small bowl for dipping or pouring and you’re all set!
Vietnamese Food Blogs to check out:
- I am a Food Blog – Mike & Steph have the most beautiful food blog period and do a lot of types of cuisine, but have a great Vietnamese section because of Stephanie’s upbringing in Vietnam.
- Viet World Kitchen – is really one of the meccas for delicious looking Vietnamese food and the author of “Vietnamese Food Any Day” which I can’t wait to check out.
- Hungry Huy – His site is new to me, but he seems to be a heavy hitter for Vietnamese food and his photos are gorgeous!
California Avocado Glass Noodle Salad with Pork Chops
This California Avocado Glass Noodle Salad with Pork Chops is an easy and vibrant Vietnamiese-inspired salad that takes just 30 minutes to make!
- 2 tbsp Coconut Sugar
- 2 tbsp Water
- 2 tbsp Soy Sauce
- 4 tbsp Lime Juice
- 3 c Mixed Greens loosely packed
- 1 California Avocado Jewel cut
- 2 Radish medium, Sliced
- 2 Scallion Sliced
- 2 Cucumber Persian, Jewel Cut
- 1/3 c Cilantro Picked, small stems okay
- 1/3 c Mint Picked
- 1/2 Fresno Chile Sliced
- 1/4 c Cashews Chopped
- 1 pkg Glass Noodles
- 4 Pork Chops ½” thick, 2oz ea
- Salt to taste
- Pepper to taste
- Ancho Chile Powder to taste
- 1 tbsp Avocado Oil sub other high-heat cooking oil
- 2 tbsp Olive Oil
Combine coconut sugar and water together in a small mixing bowl, whisk lightly to combine, then add the soy and lime juice, whisk together briefly and set aside.
Season both sides of each pork chop with desired salt, pepper and ancho the dress with avocado oil.
Heat a medium sauce pan with water to a boil, cook noodles according to package, usually about 6 minutes, drain then cool in ice water before straining again and tossing with about 1T olive oil, reserve.
Heat a large skillet over high heat, then cook the pork chops for about 30-45 seconds on each side, or until cooked through, remove from heat and reserve.
Combine the mixed greens, avocado, radish, cucumber, scallion, mint and cilantro in a large mixing bowl, add 2T of the dressing and 1T olive oil, salt and pepper to taste, mix.
Divide the salad between two bowls, then add cooked noodles and 2 pork chops to each, top with chopped cashews and fresno chile threads.
Serve with extra dressing on the side to pour over at the table, Enjoy!