Cold Soba Noodles with Vietnamese Pork

Photo: Randy Mayor; Styling: Jan Gautro

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

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 31%
  • Fat: 13.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 18.7g
  • Carbohydrate: 45.8g
  • Fiber: 3.4g
  • Cholesterol: 30mg
  • Iron: 3.1mg
  • Sodium: 765mg
  • Calcium: 82mg


  • 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. 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. 2. Cook noodles according to package directions, omitting salt and fat. Drain.
  3. 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. 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.
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