Thai Noodle Salad with Pork, Cucumbers & Herbs

This vibrant Thai noodle salad layers cool soba noodles with savory ground pork, crisp cucumber, fresh herbs, and crunchy peanuts, all brought together with bright lime, ginger, and a touch of spice. The dish balances sweet, savory, herbal, and spicy flavors in a way that makes it both refreshing and deeply satisfying. It’s a perfect match for Riesling, whose lively acidity and subtle sweetness highlight the aromatics of mint and Thai basil while taming the gentle heat of sriracha. Light yet flavorful, it’s the kind of dish that makes wine and food feel effortlessly in sync.

Serves 4

Ingredients:

8 ounces buckwheat soba noodles, dry

1 tablespoon avocado oil

1 lb ground pork

3 garlic cloves, minced

3 tablespoons tamari

2 tablespoon fish sauce

1 tablespoon coconut sugar

2-4 teaspoons sriracha, to taste depending on spice tolerance

2 tablespoon rice vinegar

2 teaspoon grated ginger

2 teaspoon sesame oil, optional but delicious

1 large English cucumber, thinly sliced

½ cup mint leaves, torn into pieces

½ cup Thai basil, torn into pieces

½ cup raw peanuts, chopped

2 green onions, thinly sliced

Lime wedges for serving

Directions:

1. Cook the noodles according to the package directions. Drain, rinse under cold water, and set aside in a large bowl. Toss with a little avocado oil to prevent sticking.

2. In a large skillet or wok, heat the oil over medium-high heat. Once hot, add the pork and cook until just starting to brown, about four minutes. Add the garlic and cook for 30 seconds.

3. Add the tamari, fish sauce, coconut sugar, and sriracha. Toss everything together and cook for an additional two to three minutes, until the pork is cooked through.

4. Transfer the pork mixture to the bowl with the noodles and toss together. Whisk together the rice vinegar, grated ginger and sesame oil then add to the noodles and pork.

5. Add the cucumber, mint, basil, green onions and toss again to combine. Top with chopped peanuts and serve with lime wedges. Enjoy at room temperature or place in the fridge until chilled.

Why This Dish Works With the Riesling

1. The coconut sugar + sriracha combination creates a gentle sweet-spicy profile that pairs beautifully with Riesling’s natural fruit and slight residual sugar.

2. Mint and Thai basil echo the floral and citrus aromatics often found in this wine.

3. Fish sauce and tamari add savory depth that makes the wine’s acidity and fruit pop.

4. Cold noodles + crisp cucumber + peanuts give a refreshing crunch that keeps the pairing lively.

Recipe Prepared by: Rachel Thralls, Certified Sommelier