Soba Noodles with Pork, Scallions, and Shichimi Togarashi

Name: Soba Noodles with Pork, Scallions, and Shichimi Togarashi
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, vegetable oil; 1½ pounds, pork tenderloin, trimmed and sliced thin crosswise; 10 ounces, shiitake mushrooms, stemmed and quartered; 6 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 6 ounces (3 cups), bean sprouts; ½ cup, soy sauce; ¼ cup, mirin; ¼ cup, rice vinegar; 8 ounces, dried soba noodles; 1 tablespoon, salt; 4 , scallions, sliced thin; ¼ cup, recipe

8 comments

Soba noodle dishes are a bit smoky from the buckwheat noodles, but balanced in flavor from the salty, sweet, earthy, and aromatic ingredients that usually make their surrounding broth or sauce.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4 to 6

TIME50 minutes

Soba Noodles with Pork, Scallions, and Shichimi Togarashi

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

The noodles' flavor is delicate and can benefit from something pungent to heighten them at the end, which is why they are often served with peppery, aromatic shichimi togarashi sprinkled on top. Quick-cooking pork tenderloin stir-fried in m...

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