Thursday, October 18, 2012

5-Spice Pork and Soba Noodles

One thing I love about so many Asian dishes is that they are speedy quick. Great weeknight fare, but one can only eat so much stir fry (like you don't have a bag in your freezer). Soba noodles make this feel "different" enough to keep from getting bored . I've paired with thin-sliced pork, crunchy vegetables and a simple vinaigrette.

I always find that if I eat sensibly during the week, I never feel guilty indulging on the weekends. Lean meat, whole grain noodles and mess of veg? We're totally nailing it! Bring it Saturday... I've got my stretchy pants ready.

Need another reason to keep reading? This makes for awesome lunch leftovers too, so you can get a good chunk of your week's cooking done in 20 minutes. #winning

Slice the pork into thin strips and simply toss with Chinese 5-spice powder.

And quickly saute. Since you've sliced thinly, the pork will cook up in under 5 minutes. A fresh cabbage salad keeps things nice and light.

Toss and top with a bit of avocado to lend a creamy bite.

5-Spice Pork and Soba Noodles
1 lb boneless pork chop, thinly sliced into strips
2 bunches soba noodles
2 tablespoons Chinese 5-spice powder
2 tablespoons vegetable or grapeseed oil
1/4 head green cabbage, thinly sliced
3 carrots, shredded
6 green onions, thinly sliced
1 bunch cilantro, chopped
1 avocado, sliced

For vinaigrette
1/8 cup reduced sodium soy sauce
1/8 cup rice vinegar
2 tablespoons sesame oil

Toss sliced pork with 5-spice powder. Boil water and cook soba noodles according to package directions. Heat oil over high heat for 2-minutes and then saute pork. The meat will only take 3-5 minutes.

Toss cabbage, carrots and green onions together. Whisk together vinaigrette ingredients and taste/adjust to personal preference. Toss with salad.

Combine drained noodles with dressed salad and toss. Top with pork and avocado. Also delicious served cold.

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