Cold Soba Noodles with Vietnamese Pork

Cold Soba Noodles with Vietnamese Pork Recipe


  • 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 


1. 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.
2. Cook noodles according to package directions, omitting salt and fat. Drain.
3. 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.
4. 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.

1 comment: