Japanese · Lunch
Cold Noodle Salad with Pork
Chilled soba noodles tossed with thin-sliced roasted pork, julienned cucumber and carrot, scallion and a soy-rice vinegar dressing sharpened with sesame oil, ginger and a little sugar. Finished with toasted sesame seeds and nori strips, the salad reads light, savory and cold with a mild sweet-tart edge.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
510Calories
41.2gProtein
15.3gFat
52.9gCarbs
9.7gSugar
4.6gFiber
1680mgSodium
111mgChol
3.8gSat Fat
888mgPotassium
64mgCalcium
3.4mgIron
0.9mcgVitamin B12
8.1mgVitamin C
Goes well with
Japanese beer (lager style)
local
Ramune (Japanese marble soda)
international
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the pork tenderloin dry, season with salt, and julienne the cucumber and carrot. Slice the scallion and set aside.
2
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork 3–4 minutes per side until browned and barely pink inside.
3
Rest
Transfer the pork to a plate and rest 10 minutes, then slice thinly against the grain.
4
Boil
Cook the soba noodles in boiling water 4–5 minutes until tender, drain, then rinse under cold water until chilled.
5
Whisk
In a small bowl whisk together soy sauce, rice vinegar, sesame oil, grated ginger and sugar until sugar dissolves.
6
Toss
Combine the chilled noodles, cucumber, carrot and scallion in a large bowl and toss with the dressing until coated.
7
Plate
Mound the dressed noodles on a plate, fan the sliced pork over top, and scatter with toasted sesame seeds and nori strips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 5 oz140g dry soba noodles
- 11 cucumber
- 11 carrot
- 22 scallion
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
