Cold Soba Noodles Wvietnamese Pork Recipes

COLD SOBA NOODLES WITH PORK TENDERLOIN

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.

SESAME-GINGER PORK WITH SOBA NOODLES

Steps:

• Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
• Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
• If you're stopping here:
• Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
• When you're ready to eat:
• Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
• Remove from the heat, stir in the cilantro, and serve.

COLD SOBA NOODLES W/VIETNAMESE PORK

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.