Adapted from a recipe by Mark Bittman, author and New York Times food journalist This skillet meal combines just the right flavors, colors, and textures of vegetables with tender pork and noodles in a tangy sauce. Serve as a complete meal and enjoy leftovers for lunch or a snack the next day.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturenutty, tangy
Type of Dishpasta
- 1 teaspoon salt
- 6 ounces soba noodles
- 1 tablespoon sesame oil
- 2 tablespoons organic canola oil or peanut oil
- 2 tablespoons minced ginger
- 2 pork chops, thinly sliced
- 2 carrots, shredded (about 2 cups)
- ½ medium cabbage, shredded (about 4 cups)
- ½ medium onion, thinly sliced (about 1 cup)
- 2 cups broccoli florets and stems
- ¼ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- 2 teaspoons sugar
- 2 tablespoons rice vinegar
- 1 bunch scallions, chopped
• Bring a pot of water and the salt to a boil. Add the soba noodles and cook until al dente following the manufacturer’s directions. Drain, transfer rhe noodles to a medium bowl, and stir in the sesame oil to prevent sticking.
• Heat the canola oil in a large skillet over medium-high heat. Add the ginger and cook for about 1 minute. Add pork and cook until evenly browned.
• Add the carrots, cabbage, onion, and broccoli to the skillet. Cook, stirring occasionally, until the vegetables are tender, adding water as needed.
• In a separate bowl, whisk together the soy sauce, Worcestershire, sugar, and rice vinegar.
• Add the noodles and sauce to the skillet and toss well to coat the vegetables and noodles. Garnish with the scallions.
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