- 4
- 30 mins
- 30 mins
Ingredients
- 1 tbsp 1tbsphoisin sauce
- 1 tsp 1tsprice vinegar
- 1 tsp 1tspsesame oil
- 1/2 tsp 1/2tspAsian chili sauce, such as sriracha
- 1 1pork tenderloinpork tenderloins, 450 g, trimmed
- 2 heads 2headsbaby bok choy, about 250 g total
- 4 tsp 4tspvegetable oil
- 225 g 225gsoba noodles
- 1 tbsp 1tbsprice vinegar
- 1 tbsp 1tbspsesame seeds, toasted
- 2 tsp 2tspsodium-reduced soy sauce
- 2 tsp 2tspsesame oil
- 1 tsp 1tspDijon mustard
- 4 4green oniongreen onions, sliced
- 1 cup 1cupmatchstick-cut carrotcarrots
Preparation
Step 1
Pork: In small bowl, whisk together hoisin sauce, vinegar, sesame oil and chili sauce. Set aside.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 16 to 20 minutes. Transfer to cutting board; cover loosely with foil and let rest for 5 minutes. Brush pork with hoisin mixture and slice crosswise.
Sesame Soba Noodles: While pork is cooking, halve bok choy lengthwise and core; brush all over with 1 tsp of the vegetable oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 4 minutes. Remove to cutting board and let cool slightly; thinly slice crosswise.
In saucepan of boiling water, cook noodles according to package instructions. Drain and rinse under cold water; drain well.
In large bowl, whisk together vinegar, sesame seeds, soy sauce, sesame oil, mustard and remaining vegetable oil. Add noodles, bok choy, three-quarters of the green onions and the carrots; toss to coat. Top with pork and remaining green onions.
Tip from The Test Kitchen: Look for bags of precut matchstick or shredded carrots in the produce section of your grocery store (alongside bagged salads).