Stir-Fried Pork And Sugar Snaps With Soba Noodles
This flavorful pork and snap pea noodle stir-fry is a delicious blend of savory and slightly sweet tastes, with tender pork strips and crisp sugar snap peas tossed in a sesame-infused sauce. The soba noodles add a satisfying element to this quick and easy-to-make dish, perfect for busy weeknights.
— Constant Cookbook
Ingredients
- 3 1/2 Tbs. low-sodium soy sauce
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. plus 1 Tbs. Asian sesame oil
- 1/2 lb. boneless center-cut pork chops or pork sirloin, cut across the grain into thin strips
- Freshly ground black pepper, to taste
- 2 Tbs. rice wine vinegar
- 1 1/2 tsp. sugar
- 1/2 lb. sugar snap peas, strings removed, peas cut in half on the diagonal
- 6 oz. soba noodles
- 1 bunch green onions, white and green portions, thinly sliced
- 1 Tbs. peanut oil
- 1 Tbs. peeled and minced fresh ginger
- 1/4 tsp. red pepper flakes
Instructions
- In a bowl, combine 1 1/2 Tbs. of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Stir in the 1 1/2 tsp. sesame oil. Add the pork and a generous amount of black pepper and stir to coat. Let stand at room temperature for 15 to 30 minutes.
- Meanwhile, in a small bowl combine the remaining 2 Tbs. soy sauce, the 1 Tbs. sesame oil, the vinegar and sugar and stir to dissolve the sugar. Set the sauce aside.
- Bring a large pot three-fourths full of water to a boil over high heat. Add the sugar snap peas and cook until just crisp-tender, about 4 minutes. Using a slotted spoon, transfer the peas to a bowl. Add the noodles to the boiling water and cook, stirring occasionally, until just tender, about 4 minutes. Drain the noodles and return them to the pot. Add half of the sauce to the noodles and stir to coat. Stir in the sugar snaps and all but 2 Tbs. of the green onions. Cover to keep warm.
- In a large nonstick fry pan over medium-high heat, warm the peanut oil. Add the ginger and red pepper flakes and stir until fragrant, about 5 seconds. Add the pork, separating the pieces, and stir constantly just until the pork is cooked through, 2 to 3 minutes. Add the remaining sauce and stir until thickened, about 30 seconds. Immediately add the pork and sauce to the noodles and toss to coat. Divide the noodles between 2 warmed plates. Sprinkle with the remaining 2 Tbs. green onions and serve immediately. Serves 2.
- <b>Quick Tips:</b> This recipe is also delicious at room temperature, so leftovers can be refrigerated overnight; bring them to room temperature before serving again. Double the quantity of ingredients to serve four.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast</i>, by Kristine Kidd (Weldon Owen, Inc., 2011).
Yield
Serves 2.
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