Pork, Mushroom & Noodle Stir-Fry
Soba noodles are made with buckwheat flour and make a healthy, tasty base for stir-fries. For this pork stir-fry recipe we topped them with a delicious mix of pork, mushroom and fresh vegetables tossed in an Asian-inspired sauce. You won’t be able to get enough!
Pork, Mushroom & Noodle Stir-Fry
Total Time 30 minutes
Servings 4 Servings
Calories 290 kcal
Ingredients
- 2 tbsp. rice wine vinegar
- 2 tbsp. water
- 1 tbsp. sodium-reduced soy sauce
- 2 tsp. Asian chili paste such as sriracha or sambal oelek
- 2 tsp. honey
- 4 oz. soba noodles
- 8 oz. pork tenderloin cut into 1/2-inch cubes
- Pinch salt pepper and curry powder
- 2 tbsp. canola oil divided
- 1 carrot 2 oz., cut into matchsticks
- 2 cups/4 oz. thinly sliced mushrooms
- 1 red pepper 5 oz., thinly sliced
- 1 small red onion 4 oz., thinly sliced
- 1 tbsp./0.5 oz. minced fresh ginger root
- 2 cloves garlic minced
- 1 cup/2 oz. snow peas trimmed
- 2 green onions thinly sliced
Instructions
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Stir together vinegar, water, soy sauce, chili paste and honey; set aside.
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Cook soba noodles according to package directions. Drain and set aside.
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Meanwhile, season pork with salt, pepper and curry powder. Heat half of the oil in wok or large skillet set over high heat; cook pork, stirring constantly, for 2 to 3 minutes or until browned. Transfer to plate.
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Add remaining oil, carrot, mushrooms, red pepper, onion, ginger and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until vegetables are tender-crisp. Add snow peas; cook for 1 minute. Stir in soy sauce mixture; return pork to pan. Cook for 3 to 5 minutes or until pork is cooked through and vegetables are tender-crisp.
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Divide soba noodles evenly among 4 bowls; top with stir-fry mixture. Garnish with green onions. Garnish with toasted sesame seeds if desired.
Recipe Notes
An exclusive SharethePasta.org recipe.
