Best Pork And Soba Noodle Salad Recipes

SOBA NOODLE SALAD WITH PORK AND PEANUT SAUCE

Steps:

• Add all ingredients to a measuring cup and whisk together until combined.
• As written, recipe will yield approximately 1 1/2 cups. Divide into one 1/2 cup portion to use as the marinade and reserve the rest for serving.
• Prepare the pork tenderloin by patting dry. Place in a sealed bag with 1/2 cup of the prepared sauce. Allow to marinade for at least four hours (or overnight if preferred).
• When ready to cook, preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil. Transfer the pork tenderloin to the center of the sheet pan. If desired, spoon some of the remaining marinade over the tenderloin before placing on the center rack of your oven.
• Bake, uncovered, for 30-35 minutes or until 145 degrees F in the center. Remove from the oven and allow to rest for 5-10 minutes before slicing into 3/4" thick medallions.
• Once the pork nears the end of cooking (last 5-10 minutes before removing from the oven), prepare the other ingredients for the soba noodle salad. To cook the soba noodles, bring a large pot of water to a rolling boil. Place the soba noodles in the water and cook for 2 1/2 minutes.
• Strain in a large colander and run under cold water to rinse, cool, and stop the cooking process. Transfer to a large mixing bowl and add the prepared carrots, cabbage, sliced cucumbers, and cilantro. Drizzle with the creamy peanut sauce and use tongs to mix and combine until evenly coated.
• To serve, place the sliced pork tenderloin on a bed of soba noodle salad. Drizzle with additional dressing, if desired, and garnish with crushed peanuts, sliced hot peppers, or sesame seeds (if using).

SOBA NOODLE SALAD

Steps:

• In a medium bowl, whisk in rice wine vinegar, garlic, ginger, low sodium soy sauce, brown sugar, sesame oil, honey plus the optional lime zest. Set aside.
• In a large salad bowl, add noodle, bell pepper, edamame, cucumber, green onions, cilantro, and carrots. Pour in the dressing, stir until well combined.
• Serve immediately with crushed peanuts or put in the fridge for about 15-30 minutes to serve cold.

SESAME-GINGER PORK WITH SOBA NOODLES

Steps:

• Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
• Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
• If you're stopping here:
• Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
• When you're ready to eat:
• Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
• Remove from the heat, stir in the cilantro, and serve.

SOBA SALAD

Steps:

• Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
• In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

COLD SOBA NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
• Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
• Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

PORK AND SOBA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain and rinse under cold water until cool.
• In a large bowl, whisk together soy sauce, lime juice, sesame oil, ginger, honey, garlic, and red-pepper flakes. Add noodles, pork, carrots, bell pepper, and scallions; toss to combine. Serve at room temperature, or chilled; garnish with lime wedges.