Ingredients Jump to Instructions ↓

  1. 3 1/2 Tbs. low-sodium soy sauce

  2. 1 1/2 tsp. cornstarch

  3. 1 1/2 tsp. plus 1 Tbs. Asian sesame oil

  4. 1/2 lb. boneless center-cut pork chops or pork sirloin, cut across the grain into thin strips

  5. Freshly ground black pepper, to taste

  6. 2 Tbs. rice wine vinegar

  7. 1 1/2 tsp. sugar

  8. 1/2 lb. sugar snap peas, strings removed, peas cut in half on the diagonal

  9. 6 oz. soba noodles

  10. 1 bunch green onions, white and green portions, thinly sliced

  11. 1 Tbs. peanut oil

  12. 1 Tbs. peeled and minced fresh ginger

  13. 1/4 tsp. red pepper flakes

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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


Send feedback