Recipe by katie in the UP
Found this recipe in Cooking Light August/2008 issue. Dinner tonight!! :) I've made just a couple of changes to suit our tastes.
Top Review by catalinacrawler
5 big stars!! this recipe was fantastic!! i accidentally added the rice vinegar to the marinade so i added another tbs to the cabbage mixture...the flavor was the best i've found on zaar so far!! the pork marinated for over a hour & smelled so good my bf came into the kitchen to inspect what smelled so great!! i'm not a fan of cold dishes so i tossed the cabbage & bell pepper into the pan after the pork was almost done & served over hot chow mein noodles...i cant explain how good it was!! UPDATE: i'm making this again tonight with chicken, will letcha know how it turns out! just realized i never posted my picture so i'll add that.
- 3 tablespoons green onions, chopped
- 2 tablespoons sesame oil, divided
- 4 teaspoons fish sauce, divided
- 1 tablespoon low-sodium tamari
- 2 teaspoons brown sugar substitute
- 1⁄2 teaspoon ground pepper
- 1⁄2 lb boneless pork loin, trimmed and cut into 1/2 inch thick strips
- 8 ounces soba noodles, cooked and drained
- 2 tablespoons rice wine vinegar
- 1 teaspoon chili paste with garlic
- 3 cups chopped napa cabbage
- 1⁄2 cup red bell pepper, finely chopped
Directions See How It's Made
- Combine 1 tbls onions, 1 tbls sesame oil, 1 tsp fish sauce and next 4 ingredients (through pork) in a large zip top baggie; seal.
- Marinate in refrigerator for 20 minutes.
- Combine remaining 1 tbls oil, remaining 1 tbls fish sauce, vinegar and chile paste in a large bowl, stirring well.
- Add noodles, cabbage and bell pepper; toss to coat.
- Heat a skillet over med high heat.
- Coat pan with cooking spray.
- Remove pork from marinade.
- Add pork to pan; cook 1 1/2 minutes or until done.
- Arrange pork over noodle mixture.
- Sprinkle with remaining 2 tbls onions.