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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Soba noodles are made of buckwheat and are plump, chewy and absorb flavors well. Ingredients:
1 (8 ounce) package dried soba noodles |
2 tablespoons vegetable oil |
1 lb boneless pork tenderloin, trimmed of fat and cut into strips (season with salt and pepper) |
7 ounces shiitake mushrooms, stemmed and sliced |
2 garlic cloves, minced |
5 ounces baby spinach |
1 bunch green onion, thinly sliced |
2 tablespoons soy sauce |
2 teaspoons chili paste |
1 tablespoon toasted sesame oil |
1 tablespoon mirin |
1 tablespoon toasted sesame seeds |
Directions:
1. Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
2. In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the pork and saute until cooked through and lightly browned, about 4 to 5 minutes.
3. Add the mushrooms and garlic and saute until mushrooms are tender, about another 4 to 5 minutes.
4. Add the spinach and green onions and cook until spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and cooked soba noodles. Cook for another minute, or until noodles are hot. Serve sprinkled with the sesame seeds.
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