2tsp.Asian chili pastesuch as sriracha or sambal oelek
2tsp.honey
4oz.soba noodles
8oz.pork tenderloincut into 1/2-inch cubes
Pinchsaltpepper and curry powder
2tbsp.canola oildivided
1carrot2 oz., cut into matchsticks
2cups/4 oz. thinly sliced mushrooms
1red pepper5 oz., thinly sliced
1small red onion4 oz., thinly sliced
1tbsp./0.5 oz. minced fresh ginger root
2clovesgarlicminced
1cup/2 oz. snow peastrimmed
2green onionsthinly sliced
Instructions
Stir together vinegar, water, soy sauce, chili paste and honey; set aside.
Cook soba noodles according to package directions. Drain and set aside.
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.
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.
Divide soba noodles evenly among 4 bowls; top with stir-fry mixture. Garnish with green onions. Garnish with toasted sesame seeds if desired.