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Cold Soba Noodles with Vietnamese Pork

Photo: Randy Mayor; Styling: Jan Gautro
Prep time 37 mins
Yield 4 servings (serving size: 2 1/4 cups noodle mixture, 1/2 cup pork, and 1 1/2 teaspoons green onions)

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

Nutrition Information

  • 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

  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.