I would make this again. I used bok choy ilo napa cabbage and also added carrots.
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)
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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. 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.
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