Crunchy sugar snap peas, young green onions, and just a small amount of pork make up this novel dish, which stars Japanese buckwheat noodles and bold Asian flavors. If you’re eating gluten-free, check the label of the soba noodles to make sure they’re free of wheat.
Stir-Fried Pork & Sugar Snaps with Soba Noodles
4 Tbs. (2 fl. oz./60 ml.) low-sodium soy sauce
1 1/2 tsp. cornstarch
1 1/2 tsp. plus 1 Tbs. Asian sesame oil
1/2 lb. (250 g.) boneless center-cut pork chops, cut across the grain into thin strips
Freshly ground pepper
2 Tbs. rice wine vinegar
1 1/2 tsp. sugar
1/2 lb. (250 g.) sugar snap peas, trimmed and halved on the diagonal
6 oz. (185 g.) soba noodles
1 bunch green onions, thinly sliced
1 Tbs. peanut oil
1 Tbs. minced peeled fresh ginger
1/4 tsp. red pepper flakes
In a bowl, combine 2 tablespoons of the soy sauce with the cornstarch and stir to dissolve. Mix in the 1 1/2 teaspoons sesame oil. Add the pork and a generous amount of pepper and stir to coat. Let marinate for 15-30 minutes. Meanwhile, in a small bowl, combine the remaining 2 tablespoons soy sauce and 1 tablespoon sesame oil with the vinegar and sugar, and stir to dissolve.
Bring a large pot of water to a boil. Add the sugar snap peas and cook until just tender-crisp, about 4 minutes. Using a slotted spoon, transfer the peas to a bowl. Add the noodles to the boiling water and cook until just tender, stirring occasionally, about 4 minutes. Drain the noodles, and return to the pot along with half the sauce. Stir to coat. Mix in the sugar snap peas and all but 2 tablespoons of the green onions. Cover to keep warm.
In a large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and pepper flakes and stir until fragrant, about 5 seconds. Add the pork with the marinade and separate the pieces. Stir constantly until the pork is just cooked through, 2-3 minutes. Add the remaining sauce and stir until the sauce thickens, about 30 seconds. Immediately add the pork and sauce to the noodles, and then toss to coat. Divide the noodles between two warmed plates. Sprinkle with the remaining green onions and serve. Serves 2.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.