Stir-Fried Pork and Sugar Snaps with Soba Noodles

By tulawdog

Ingredients

• 3 1/2 * 3 1/2 Tbs. low-sodium soy sauce
• 1 1/2 * 1 1/2 tsp. cornstarch
• 1 1/2 * 1 1/2 tsp. plus 1 Tbs. Asian sesame oil
• 1/2 * 1/2 lb. boneless center-cut pork chops or pork sirloin, cut across the grain into thin strips
• * Freshly ground black pepper, to taste
• 2 * 2 Tbs. rice wine vinegar
• 1 1/2 * 1 1/2 tsp. sugar
• 1/2 * 1/2 lb. sugar snap peas, strings removed, peas cut in half on the diagonal
• 6 * 6 oz. soba noodles
• 1 * 1 bunch green onions, white and green portions, thinly sliced
• 1 * 1 Tbs. peanut oil
• 1 * 1 Tbs. peeled and minced fresh ginger
• 1/4 * 1/4 tsp. red pepper flakes

Preparation

Step 1

In a bowl, combine 1 1/2 Tbs. of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Stir in the 1 1/2 tsp. sesame oil. Add the pork and a generous amount of black pepper and stir to coat. Let stand at room temperature for 15 to 30 minutes.

Meanwhile, in a small bowl combine the remaining 2 Tbs. soy sauce, the 1 Tbs. sesame oil, the vinegar and sugar and stir to dissolve the sugar. Set the sauce aside.

Bring a large pot three-fourths full of water to a boil over high heat. Add the sugar snap peas and cook until just crisp-tender, about 4 minutes. Using a slotted spoon, transfer the peas to a bowl. Add the noodles to the boiling water and cook, stirring occasionally, until just tender, about 4 minutes. Drain the noodles and return them to the pot. Add half of the sauce to the noodles and stir to coat. Stir in the sugar snaps and all but 2 Tbs. of the green onions. Cover to keep warm.

In a large nonstick fry pan over medium-high heat, warm the peanut oil. Add the ginger and red pepper flakes and stir until fragrant, about 5 seconds. Add the pork, separating the pieces, and stir constantly just until the pork is cooked through, 2 to 3 minutes. Add the remaining sauce and stir until thickened, about 30 seconds. Immediately add the pork and sauce to the noodles and toss to coat. Divide the noodles between 2 warmed plates. Sprinkle with the remaining 2 Tbs. green onions and serve immediately. Serves 2.

Quick Tips: This recipe is also delicious at room temperature, so leftovers can be refrigerated overnight; bring them to room temperature before serving again. Double the quantity of ingredients to serve four.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, Inc., 2011).