Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 1/4 cups)

How to Make It

Cook soba noodles according to package directions. Add sugar snap peas during last 1 minute of cooking. Drain; rinse with cold water. Drain. Combine lime juice, soy sauce, sesame oil, sambal oelek, and salt in a large bowl. Add noodle mixture, radishes, mint, and chopped pork slices; toss gently to combine.

Chef's Notes

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Ratings & Reviews

Good re-use of the pork!

April 01, 2015
I really enjoy cold soba so I was excited to try this dish with the leftover pork from the other recipe. I found this recipe really quick to make and very flavorful. I liked it better the second day when the noodles etc. were able to get nice and cold in the fridge. Maybe next time I would rinse in ice water. Personally, I didn't like the pork to be so cold, so I did microwave it for a few seconds to take off the chill. Also, the amount of sambal oelek was not enough for my pallet, so I added 2 tsp.

So Refreshing!

March 19, 2015
I had to stop myself from getting in the fridge and eating the leftover pork! This meal came together so quickly. The flavors were great. The soba noodles were delicious! My husband was a little wary about eating the dish cold but ended up loving it. It was super refreshing. Will make again.