Recipes

Asian-Style Pork and Vegetable Noodles

Makes 4 servings

Ingredients

1 Tbsp sweet-hot mustard
1/4 cup tamari, dark
1/2 cup vegetable or chicken stock
2 tsp toasted sesame oil
2 boneless center-cut pork loin chop, 8 ounces each
2 Tbsp vegetable oil
1 tsp crushed red pepper flakes
Salt and black pepper to taste
1 carrot, cut into matchsticks
16 oz pkg soba noodles
16 ea shiitake mushrooms, thinly sliced
3 Tbsp ginger, fresh, grated
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts
3 Tbsp toasted sesame seeds for garnish

Directions

Put a large pot of water on to boil for pasta.
Place the sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
Slice the pork chop in half. Season pork with salt and pepper.
When the water for pasta boils, heat a large nonstick skillet over medium high to high heat.
To the skillet, add 2 tablespoons vegetable oil. Add crushed pepper flakes to the oil, then the thinly sliced pork.
Cook pork 2 minutes to caramelize the meat, then turn and stir-fry.
Add salt to the pasta water. Before boiling the pasta add the carrots in to soften them for a minute then remove with a slotted spoon.
Add the soba noodles to the boiling water.
Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes.
Cook pasta to al dente. Drain and add the pasta to the pork and veggies.
Pour the tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds.

Recipe courtesy Rachael Ray