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Cold Sesame Noodles with Roasted Pork

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 15 mins
Chill time 4 hrs
Cook time 30 mins
Yield Serves: 4


  • PORK:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 1 1/4-lb. pork tenderloin
  • 2 3-oz. packages ramen noodles (discard flavor packet)
  • 1/3 cup smooth peanut butter
  • 1/4 cup rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 medium carrots, cut into matchsticks
  • 3 scallions, thinly sliced (about 1/3 cup)
  • 1 cup bean sprouts

Nutrition Information

  • calories 565
  • fat 23 g
  • satfat 5 g
  • protein 40 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 92 mg
  • sodium 730 mg

How to Make It

  1. Make pork: Mix soy sauce, oil, vinegar and honey in a large ziplock bag. Add pork. Seal bag. Refrigerate, turning bag occasionally, for 4 hours or up to overnight.

  2. Preheat oven to 375°F. Remove pork from marinade. Pat dry. Place on a rack in a roasting pan. Pour marinade into a pan; bring to a boil. Reduce heat. Simmer 5 minutes. Remove from heat. Pour 1 cup water into bottom of roasting pan. Roast for 15 minutes. Baste pork with marinade. Roast until a meat thermometer inserted in thickest part reads 145°F, 10 to 15 minutes longer. Let pork rest for 10 minutes.

  3. Make noodles: Bring a pot of water to a boil. Cook noodles until tender, about 3 minutes or as package label directs. Drain; rinse noodles in cold water, then drain again. In a bowl, whisk peanut butter, vinegar, soy sauce, ginger, honey and sesame oil until smooth. In another bowl, toss noodles, carrots, scallions and bean sprouts with 1/2 cup of dressing (add more to taste, if desired). Divide among four lunch containers; top with sliced pork. Serve or cover and chill until ready to pack lunch.

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