Thai-Inspired Pork Meatball Noodle Salad with Lime & Cashew Dressing

Fresh, vibrant and packed with bold Thai-inspired flavour, this pork meatball noodle salad is exactly the kind of dish that proves healthy eating doesn’t have to be boring. Combining juicy, spice-kissed meatballs with cooling herbs, crunchy vegetables and a punchy lime dressing, it strikes that perfect balance between comfort and freshness – ideal for light dinners, relaxed entertaining or next-day lunches that still feel exciting.

Created by Paul Watters, Executive Chef and Ravish columnist, this recipe reflects his signature approach to modern cooking: flavour-first, unfussy and rooted in ingredients that work hard on the plate.

Whether you’re looking to shake up your midweek meal routine or impress guests with something colourful and vibrant, this Thai-inspired noodle salad delivers big on taste, texture and visual appeal – and it comes together far more easily than it looks.

Ingredients

For the pork meatballs

• 400g pork mince
• 1–1½ tbsp Thai red curry paste (to taste)
• 1 garlic clove, finely grated
• 1 tsp fish sauce
• 1 tsp sugar
• 1 tbsp cornflour (or breadcrumbs)
• Neutral oil, for frying

For the salad

• 150g flat rice noodles
• 1 carrot, julienned
• ½ cucumber, finely sliced
• Handful of coriander leaves (stalks optional)
• 2 spring onions, thinly sliced
• Handful of fresh mint (optional but recommended)
• 50–70g roasted cashew nuts

For the dressing

• 2 tbsp fish sauce
• 1½ tbsp lime juice
• 1 tbsp brown sugar or palm sugar
• 1 tsp sesame oil
• 1–2 tsp chilli oil or fresh chilli (optional, to taste)

Method

1. Make the meatballs
In a bowl, mix together the pork mince, Thai red curry paste, garlic, fish sauce, sugar and cornflour until just combined.
Roll into small, bite-sized meatballs.

Heat a frying pan with a little neutral oil and fry the meatballs over a medium heat, turning regularly, until golden all over and cooked through (about 8–10 minutes). Set aside.

2. Cook the noodles
Soak or cook the rice noodles according to packet instructions. Drain well and briefly rinse under cold water to prevent sticking.

3. Make the dressing
Whisk together all the dressing ingredients until the sugar has fully dissolved. Taste and adjust if needed – you’re looking for a balance of salty, sour, sweet with a gentle heat.

4. Build the salad
In a large bowl, toss the noodles with the carrot, cucumber, spring onions, herbs and half of the cashew nuts.
Add the warm meatballs and spoon over the dressing. Toss gently to coat everything evenly.

5. Finish & serve
Top with the remaining cashews, extra coriander, a squeeze of fresh lime and a sprinkle of chilli flakes if you like extra heat. Serve immediately while the meatballs are still warm.

Paul’s Tips

• ✨ Want it extra glossy like the photo? Add 1 tsp honey to the dressing.
• 🥜 For a deeper nutty flavour, swap sesame oil for peanut oil.
• 🍢 Leftover meatballs make an incredible snack – gently reheat and serve with sweet chilli sauce.

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Ravish Magazine is the Ravish lifestyle magazine for modern inspiration across travel, food and wellbeing.