Cold Soba Noodles with Vietnamese Pork |
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Prep Time: 37 Minutes Cook Time: 0 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
3 tablespoons chopped green onions, divided |
2 tablespoons dark sesame oil, divided |
4 teaspoons fish sauce, divided |
1 tablespoon reduced-sodium tamari |
2 teaspoons brown sugar |
1/4 teaspoon freshly ground black pepper |
1/2 pound boneless pork cutlets, trimmed and cut into 1/2-inch-thick strips |
8 ounces uncooked organic soba noodles |
2 tablespoons rice wine vinegar |
1 teaspoon chile paste with garlic (such as sambal oelek) |
3 cups chopped napa (chinese) cabbage |
1/2 cup finely chopped red bell pepper |
cooking spray |
Directions:
1. Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
2. Cook noodles according to package directions, omitting salt and fat. Drain.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.
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