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
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.
After reading some of the mixed reviews, I made some adjustments and went more with intuition than the recipe. I added cilantro and fresh jalapeno to the marinade and let it sit for about 6-8 hours. The pork itself was amazing.Based on others' complaints of the ingredient ratios, I improvised the non-liquid ingredients. I used the whole 8oz soba noodle package, substituted about 3-4 oz of shredded romaine for the cabbage, about 1 lb of pork, 1/4 cup of green onion, the whole red pepper, and also introduced some fresh cilantro and jalapeno to the "salad." It was delicious and a definite repeat!
Favorite Go to every Summer! The kids really like it , too. Was using ramen noodles until Soba noodle became available in my area. I definitely like the Soba better. If you don't have rice wine vinegar, use white wine vinegar with a splash of cider vinegar and in case you didn't know Tamari is essentially soy sauce.
This is a meal in one! Great flavors and easy to make. I didn't change anything. Worth the investment if you don't have all the ingredients. My husband gave it 4 1/2 and wants me to add more chile past next time. I liked it just as the recipe called for. I WILL MAKE THIS AGAIN
I agree with the reviewer who said "Just OK". I also found the amount of cabbage, and in fact noodles to be overwhelming. I could taste the sauce on the pork but not on the dressing. If I do this one again it will be to reuse leftover pork from another Cooking Light Vietnamese spiced pork recipe. I found it frustrating that the cabbage and noodles didn't really toss together very well. It sounded good in theory but in my case it didn't work that way. The photo seems to show much less cabbage than the recipe calls for and it seems to be just the tender leaves of Napa. Looks pretty, but nutritionally leaves something to be desired if the vegetables are reduced that much. There are so many superb Cooking Light recipes out there I might not bother trying to tweak this one.
This was really delicious. I think I would decrease the amount of cabbage next time as it is a bit overwhelming. I would also increase the red pepper in proportion to the decrease of cabbage. The pork was amazingly tender and flavorful...one of the best preparations for a lean center cut boneless pork chop I've found. Also, portions are huge so it's filling while low in fat and calories. I would definitely recommend this recipe.
Just okay... won't make again but good for a quick, easy weeknight meal. I made the recommended snow pea slaw as well.. which I liked but it seems like you should just add them to the noodles and make one big "salad."
has a nice 'kick' to it.