Japanese · Lunch
Cold Noodle Salad with Pork
Chilled soba noodles tossed with lean seared pork tenderloin, cucumber, carrot, and scallion in a light rice vinegar and soy dressing with ginger and sesame oil. Served cold, this bowl leans on acid and umami rather than fat for a bright, refreshing lower-calorie noodle salad.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
388Calories
37.2gProtein
10.8gFat
38.5gCarbs
6.3gSugar
4.1gFiber
780mgSodium
112mgChol
2.4gSat Fat
780mgPotassium
65mgCalcium
2.6mgIron
0.9mcgVitamin B12
8.5mgVitamin C
Goes well with
Japanese Lager or Light Beer
local
Ramune (Japanese Marble Soda)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice cucumber into thin ribbons with a peeler, julienne the carrot, slice the scallion, and grate the ginger; set vegetables aside.
2
Boil
Cook soba noodles in boiling water over high heat for 4–5 minutes until tender, then drain and rinse under cold water until fully cooled.
3
Sear
Season pork with salt and sear in vegetable oil over medium-high heat for 6–8 minutes, turning occasionally, until 145°F (63°C) internally and browned.
4
Rest
Let pork rest for 10 minutes, then slice thinly against the grain.
5
Whisk
Combine rice vinegar, soy sauce, sesame oil, ginger, and sugar in a bowl, whisking until sugar dissolves.
6
Toss
Combine cooled noodles, cucumber, carrot, and scallion in a bowl, pour dressing over, and toss until coated.
7
Plate
Mound dressed noodles in a bowl, fan sliced pork on top, and scatter sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 5 oz140g dry soba noodles
- 11 cucumber (180g)
- 11 carrot (120g)
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
