Soba Noodle Stir-Fry

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

• Ready In: 37 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package  dried  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.