Total Time
37mins
Prep 25 mins
Cook 12 mins

Soba noodles are made of buckwheat and are plump, chewy and absorb flavors well.

Ingredients Nutrition

  • 1 (8 ounce) packagedried soba noodles
  • 2 tablespoons vegetable oil
  • 1 lb boneless pork tenderloin, trimmed of fat and cut into strips (season with salt and pepper)
  • 7 ounces shiitake mushrooms, stemmed and sliced
  • 2 garlic cloves, minced
  • 5 ounces Baby Spinach
  • 1 bunch green onion, thinly sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons chili paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame seeds

Directions

  1. Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
  2. In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the pork and saute until cooked through and lightly browned, about 4 to 5 minutes.
  3. Add the mushrooms and garlic and saute until mushrooms are tender, about another 4 to 5 minutes.
  4. Add the spinach and green onions and cook until spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and cooked soba noodles. Cook for another minute, or until noodles are hot. Serve sprinkled with the sesame seeds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a