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SOBA NOODLES WITH PORK AND SCALLIONS Recipe

Ingredients

How to make it

  • MAKING THE MINUTES COUNT: Prep the mushrooms before cooking the pork. Then prep the remaining ingredients while the mushrooms brown.
  • 1. BOIL WATER FOR NOODLES: Bring 3 quarts water to boil in large pot.
  • 2. STIR-FRY PORK: Heat 1 tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add pork, spread into single layer, and cook without stirring for 1 minute. Stir pork and continue to cook until most, but not all, of pink color has disappeared and pork is lightly browned around edges, about 3 minutes longer. Transfer pork to clean bowl, cover, and set aside.
  • 3. STIR-FRY MUSHROOMS: Add remaining 2 tablespoons oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes.
  • 4. COMBINE PORK, MUSHROOMS, AND SAUCE: Stir garlic and ginger into mushrooms and cook until fragrant, about 30 seconds. Stir in bean sprouts, soy sauce, mirin, rice vinegar, and pork with any accumulated juices. Cook until pork is just heated through, about 1 minute. Remove from heat, cover, and set aside.
  • 5. BOIL AND DRAIN NOODLES: Add soba and 1 tablespoon salt to boiling water and cook, stirring often, until al dente, about 4 minutes. Reserve 1/2 cup of cooking water, then drain soba and return soba to pot.
  • 6. TOSS NOODLES WITH PORK, MUSHROOMS, AND SAUCE: Stir pork-mushroom mixture and scallions into noodles. Add reserved cooking water as necessary to moisten, and serve.

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choclytcandy Dallas, Dallas

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