April 22, 2015

Soba Noodle Bowl with Pork, Radishes, and Snap Peas

Soba noodle bowl with pork, radishes, and snap peas

I've professed my love for noodle bowls countless time on this blog, but this one really did me in. It's spicy but also kind of sweet and bright because of the snappy crunch of peas and the fresh mint. The tangy radishes provide texture and bite and everything comes together with a spicy sauce that coats the noodles and pork. I definitely think the pork would also work on a sandwich or mixed into a stir fry - just marinate it according to the directions below and use it as you wish!
Spring soba noodle bowl with pork
Soba Noodle Bowl with Pork, Radishes, and Snap Peas
Recipe modified slightly from Cooking Light
Serves: 4 | Serving Size: 1 1/4 cup | PointsPlus: 9ish
  • 1 tbsp canola oil
  • 1 tbsp maple syrup
  • 1/2 tbsp brown sugar
  • 2 tsp, plus 1 tbsp soy lower-sodium soy sauce divided
  • 1 tsp fish sauce
  • 1 tsp grated fresh ginger
  • 1 lb pork tenderloin, trimmed
  • 6-oz. soba noodles
  • 2 tbsp fresh lime juice
  • 2 tsp sesame oil
  • 1 tsp sambal oelek
  • 1/4 tsp kosher salt
  • 1/2 cup radishes, thinly sliced
  • 1 1/2 cup sugar snap peas, sliced diagonally
  • 1/4 cup fresh mint, chopped
  • Combine oil, maple syrup, brown sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a bowl with a whisk. Place pork tenderloin in a large zip top bag and pour in liquid mixture. Marinate in the refrigerator for 30 minutes
  • Slice pork into 1/4 inch thick slices and cook until desired doneness, about 4 minutes on each side. Set pork aside to rest. After resting for 5 minutes, slice into bite-sized pieces
  • Cook soba noodles according to package directions. Drain and rinse with cold water
  • Combine lime juice, remaining soy sauce, sesame oil, sambal, and salt in a large bowl. Add soba noodles, radishes, sugar snap peas, and pork, tossing to coat. Divide equally among 4 bowls and top with fresh chopped mint
Spring soba noodle bowl | Hard Parade blog
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