COLD SOBA NOODLES W/VIETNAMESE PORK
Found this recipe in Cooking Light August/2008 issue. Dinner tonight!! :) I've made just a couple of changes to suit our tastes.
Provided by katie in the UP
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 tbls onions, 1 tbls sesame oil, 1 tsp fish sauce and next 4 ingredients (through pork) in a large zip top baggie; seal.
- Marinate in refrigerator for 20 minutes.
- Combine remaining 1 tbls oil, remaining 1 tbls 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 med 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 tbls onions.
Nutrition Facts : Calories 382.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 35.7, Sodium 948.9, Carbohydrate 46.2, Fiber 1.2, Sugar 1.9, Protein 20.7
COLD SOBA NOODLES WITH PORK TENDERLOIN
Tender pork tenderloin is the perfect partner to this tasty Asian-flavored buckwheat cold noodle salad.
Provided by lutzflcat
Categories Noodles
Time 1h25m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
- Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
- Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
- Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
- Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 18.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 2.9 g, Sodium 1314.5 mg, Sugar 6.5 g
SLICED PORK, CHINESE BROCCOLI, AND SOBA NOODLE SOUP
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Makes 8 1/2 cups
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.
- Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.
- Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.
- Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.
- Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.
Nutrition Facts : Calories 417 g, Cholesterol 55 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, Sodium 688 g
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