Thursday, April 8, 2010

Pork and Vegetable Teriyaki Soba Noodles

Today I learned the value of marinating overnight. Sure, recipes usually say a few hours to overnight. And even though I know which days I'm cooking what, I sometimes don't think ahead on the marinating until it is too late. Yesterday I had planned on making stir-fry, but I fell asleep and decided to save it for today. The overnight marinating made a huge difference in the taste of the pork.

Pork and Vegetable Teriyaki Soba Noodles

7 oz. pork loin, cut in to strips
3.2 oz dry soba noodles
10 asparagus spears, cut into thirds
1/2 zucchini, diced
1/2 red onion, sliced
3 scallions, chopped
2 cups cole slaw mix (cabbage/carrots shredded)
3 carrots, diced
1 broccoli crown, cut into florets
1 cup broccolini, coarsely chopped
2 cloves garlic, minced
1/2 cup + 2 tbsp teriyaki sauce
2 tbsp hoison sauce
2 tbsp soy sauce
3 tbsp peanut oil

  1. Marinate pork strips overnight in 1/4 cup teriyaki sauce and 2 tbsp hoison.
  2. In a wok heated over medium high heat, heat 2 tbsp peanut oil.
  3. Add broccoli, asparagus, onion, garlic, and carrots and stir-fry several minutes until slightly tender.
  4. Add scallions, broccolini, zucchini and cabbage and cook until tender.
  5. Add soy sauce, cook one minute and remove vegetables from wok.
  6. Add last tablespoon peanut oil to wok and heat. Drain marinade from pork (leaving a little for flavor) and add to wok.
  7. Cook soba noodles according to package while pork cooks.
  8. Add cook soba noodles to cooked pork in wok plus extra 2 tbsp teriyaki sauce and stir to coat.
  9. Add vegetables back into wok and stir to heat through. Serve.

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