Pork-and-Soba Noodle Bowl

Southern Living
Mollie Bell of Cedar Park, Texas, sent us her meatless version of this recipe. We added the pork to make it heartier.
Makes 6 to 8 servings


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12 ounces soba (buckwheat) noodles*
2 teaspoons salt
1 (12-oz.) package fresh stir-fry vegetables
1 tablespoon sesame oil
Toppings: chopped peanuts, chopped fresh cilantro, thinly sliced red onion


Prep: 15 Minutes
Cook: 20 Minutes

1. Cook noodles with 2 tsp. salt in a large Dutch oven according to package directions. Stir vegetables into noodles during the last 3 minutes of cooking time; drain.

2. Cook pork strips, marinade, and sesame oil in Dutch oven over medium-high heat 5 minutes or until thoroughly heated. Stir in noodle mixture, tossing to coat. Serve immediately with desired toppings.

*1 (10-oz.) package Chinese noodles or 1 (13.75-oz.) package whole wheat thin spaghetti may be substituted.

Note: For testing purposes only, we used Eat Smart Vegetable Stir-Fry.

Created date

April 2006