Cold Soba Noodles with Vietnamese Pork

Cold Soba Noodles with Vietnamese PorkRecipe
Photo: Randy Mayor; Styling: Jan Gautro


4 servings (serving size: 2 1/4 cups noodle mixture, 1/2 cup pork, and 1 1/2 teaspoons green onions)

Recipe from

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Recipe Time

Prep: 37 Minutes

Nutritional 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


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


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.