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May 21, 2023

Chinese Egg Noodle Salad with Pork

This salad, with Chinese egg noodles, sliced pork tenderloin, and red bell peppers is hearty enough for lunch or a summer dinner. 

Chinese Egg Noodle Salad with Pork in two bowls.

This salad is tossed with a vinaigrette of oil, sherry vinegar, soy sauce, ginger, lime juice, plus a tiny bit of sugar and hot sauce. It's so tasty, bright, and refreshing. 

This salad is pretty easy to make and it is a satisfying and flavorful meal. 

Note: Just to be clear, it's not a Chinese salad... instead it's a salad that includes Chinese egg noodles. The noodles consist of wheat, eggs, water, and salt. If you are shopping in an Asian market, you can find them both fresh and dried. 

If you can't find Chinese egg noodles (sometimes labeled lo mein noodles), you can easily substitute angel hair pasta (capellini). 

Chinese Egg Noodle Salad with Pork in a mixing bowl.

How to Make Chinese Egg Noodle Salad with Pork:

First, cook the pork tenderloin, either on the grill, a grill pan, the broiler, or in the oven (after searing). Rub the meat with oil and sprinkle it with salt and pepper before grilling. It's also a good idea, if you have time, to sprinkle the pork at least an hour or more before grilling. 

I cooked mine under the broiler, turning it often, which took about 15 minutes. The cooking time depends on the thickness of your tenderloin. 

While the pork is cooking, make the dressing and cook the noodles. The length of time the noodles take to cook depends on the package directions. Mine took just three minutes. 

Be sure to cool the noodles after draining them in cold running water to stop the cooking. 

Toss the noodles with the vegetables and dressing and divide the noodles among four to six plates or bowls. 

Finally, when the pork is ready, slice it and divide it among the servings. 

Chinese Egg Noodle Salad with Pork in a blue Asian-style print bowl.

Recipe Variations:

Feel free to skip the serrano peppers in the recipe. I add them because they add some heat to the whole dish, but I don't actually eat them. 

If you don't want pork, feel free to add sliced grilled boneless chicken thighs or even grilled shrimp or scallops instead. 

The salad is also great as a side dish without any protein. 

Chinese Egg Noodle Salad with Pork in a blue Asian-style bowl.

More Noodle Recipes You May Also Enjoy: 

Edamame Noodle Salad (Great Asian flavors)

Cheese Noodle Ring (a Midwest old school dish)

Salmon Noodle Casserole (a super easy weeknight recipe)

Pasta Carbonara Torte (cheese goodness)

Chinese Egg Noodle Salad with Pork in two bowls.

This week, the Sunday Funday group is sharing pasta and noodle salad recipes. Save these recipes for your upcoming summer picnics and cookouts!

Pasta and Noodle Salads:

Chinese Egg Noodle Salad with Pork in a blue Asian-Style bowl.

Chinese Egg Noodle Salad with Pork

Chinese Egg Noodle Salad with Pork
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
This salad, with Chinese egg noodles, sliced pork tenderloin, and red bell peppers is hearty enough for lunch or a summer dinner.


For the Dressing
  • 2 tablespoons neutral oil
  • 1 tablespoon soy sauce
  • Juice of one lime
  • 2 teaspoons sherry vinegar
  • 1 teaspoon minced fresh ginger
  • 2 pinches granulated sugar
  • 2 to 3 drops sriracha sauce
For the Salad
  • 1 (3/4 pound) pork tenderloin
  • 1 tablespoon neutral oil
  • Salt and freshly ground black or white pepper
  • 8 ounces dried Chinese egg noodles (or 1 pound of fresh noodles)
  • 1 red bell pepper, seeds and ribs removed, and thinly sliced
  • 1 serrano pepper, thinly sliced, and seeds shaken out
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup chopped flat-leaf parsley leaves
  • All of the dressing


To Make the Dressing
  1. Add all of the ingredients to a blender and puree. Set aside.
To Make the Salad
  1. Rub the pork tenderloin with the oil and sprinkle with salt and pepper.
  2. Broil or grill the pork until it reaches an internal temperature of 150 degrees F. This should take 10 to 15 minutes. Place on a cutting board and tent with foil.
  3. While the pork is cooking, cook the noodles according to the package directions. Drain and rinse with cold water to cool.
  4. Place the noodles in a large bowl, add the vegetables and the herbs. Pour in the dressing and toss with tongs.
  5. Slice the pork tenderloin into 3/8 inch slices.
  6. Divide the noodles among six bowls and top with slices of the pork tenderloin.
  7. Serve.


For a tender and more juicy tenderloin, salt it in advance to dry brine it in the refrigerator.

Nutrition Facts



Fat (grams)

12.59 g

Sat. Fat (grams)

2.47 g

Carbs (grams)

14.81 g

Fiber (grams)

1.46 g

Net carbs

13.35 g

Sugar (grams)

1.78 g

Protein (grams)

29.91 g

Cholesterol (grams)

86.06 mg
pork, Chinese egg noodles
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Recipe adapted from Salad a Day: 365 Recipes for Every Day of the Year from Williams Sonoma

Would you like to comment?

  1. I love the color added by the serrano peppers too.

  2. I love pasta salads and this one sound amazing.

  3. Complete filling meal with everything, perfect for summers

  4. Always think of a Chinese recipe with Chinese Egg Noodles. You've given me an idea how to use up the stock of egg noodles I have in the pantry. Thanks.

  5. What a lovely, warm-weather meal. It looks so fresh!

  6. That salad looks delicious and colorful!


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