Cold Soba Noodles W Vietnamese Pork
Experience a delightful fusion of textures and flavors with this Cold Soba Noodles with Vietnamese Pork recipe! Perfect for warm-weather dining, this dish features nutty, chilled soba noodles topped with tender, caramelized pork shoulder marinated in a fragrant blend of fish sauce, lemongrass, garlic, and chili. Fresh, crisp julienned cucumber and carrots provide a refreshing crunch, while cilantro, mint, and scallions add vibrant, herbaceous notes. Finished with a sprinkle of sesame seeds and chopped toasted peanuts for added depth and texture, this recipe is a crowd-pleaser that’s as visually stunning as it is delicious. Ready in just 30 minutes, it’s an easy, flavorful meal perfect for lunch or dinner.
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Recipe Information
Ingredients
- 250 grams soba noodles
- 500 grams pork shoulder (thinly sliced)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 4 cloves garlic (minced)
- 2 stalks lemongrass (finely chopped)
- 1 whole red chili (finely chopped or sliced)
- 2 tablespoons vegetable oil
- 1 whole cucumber (julienned)
- 1 whole carrot (julienned)
- 0.5 cup fresh cilantro
- 0.5 cup fresh mint
- 2 whole scallions (sliced thinly)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons toasted peanuts (chopped, for garnish)
Instructions
Prepare the pork marinade by combining fish sauce, soy sauce, brown sugar, lime juice, minced garlic, finely chopped lemongrass, red chili, and vegetable oil in a mixing bowl.
Add the thinly sliced pork shoulder to the marinade, ensuring every piece is evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
While the pork marinates, cook the soba noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold running water to stop the cooking process and remove excess starch. Set aside.
Heat a grill pan or skillet over medium-high heat. Add the marinated pork slices and cook for 2-3 minutes per side until golden brown and thoroughly cooked. Cook in batches if necessary to avoid overcrowding the pan.
Assemble the dish by dividing the cold soba noodles evenly among serving bowls. Top with grilled pork, julienned cucumber, julienned carrot, fresh cilantro, fresh mint, and sliced scallions.
Garnish with sesame seeds and chopped toasted peanuts for added crunch and flavor.
Serve immediately and enjoy the bright, refreshing taste of Cold Soba Noodles with Vietnamese Pork.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
