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Cold Soba Noodles with Vietnamese Pork
| 2017-07-10, 9:53 AM | |
Ingredients
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
NUTRITION INFORMATION
calories 384
caloriesfromfat 31 %
fat 13.4 g
satfat 2.8 g
monofat 4.9 g
polyfat 3.3 g
protein 18.7 g
carbohydrate 45.8 g
fiber 3.4 g
cholesterol 30 mg
iron 3.1 mg
sodium 765 mg
calcium 82 mg
How to Make It
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.
Cook noodles according to package directions, omitting salt and fat. Drain.
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.
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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