Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Soy sauce

  2. 1 tablespoon 15ml Rice vinegar

  3. 3 tablespoons 45ml Asian sesame oil

  4. 2 teaspoons 10ml Sugar

  5. 2 teaspoons 10ml Finely-minced ginger root

  6. Salt - to taste

  7. 1 Somen or Chinese egg noodles - (16 oz)

  8. 3/4 cup 82g / 2.9oz Shredded or matchstick-cut carrots

  9. 2 Green onions, including tops - cut into matchstick-size slivers

  10. 1/4 lb 113g / 4oz Teriyaki-marinated grilled pork tenderloin - (to 1/2 lb)

Instructions Jump to Ingredients ↑

  1. Fill 8- to 10-quart stockpot 2/3 full of water, cover and bring to a boil over high beat. Mix soy sauce, vinegar, sesame oil, sugar and ginger in large bowl. Stir until sugar dissolves. Set aside.

  2. Add 1 tablespoon salt to boiling water, add noodles and cook according to package directions. Noodles should be cooked through but still slightly chewy. Drain off about 1/2 pasta water, add 1 quart ice water to pot, stir noodles, then immediately drain noodles in colander.

  3. Add noodles to soy dressing and toss well. Add carrots, green onions and pork. Toss to combine. Taste and adjust seasonings. Serve immediately.


Send feedback