Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.
Recipe information
Yield
Makes 2 servings
Ingredients
1 6-ounce package soba noodles or other thin noodles
1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin strips
1 teaspoon Chinese five-spice powder
3 tablespoons peanut oil, divided
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 cup thinly sliced green onions
3/4 cup thinly sliced small radishes
Preparation
Step 1
Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.
Step 2
Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.
Step 3
Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.
