- 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
- calories 384
- caloriesfromfat 31 %
- fat 13.4 g
- satfat 2.8 g
- monofat 4.9 g
- polyfat 3.3 g
- protein 18.7 g
- carbohydrate 45.8 g
- fiber 3.4 g
- cholesterol 30 mg
- iron 3.1 mg
- sodium 765 mg
- calcium 82 mg
How to Make It
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.
Cook noodles according to package directions, omitting salt and fat. Drain.
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.
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.