Sweet & sour soba noodles

This comforting soba noodles bowl is ready under 25 minutes. Filled with lime & mirin sauce, pork, onion, topped with roasted cashews & fresh mint, this is the perfect dish after a long day.

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You Will Need

Preparation

1

Cook the soba noodles:   Turn on the oven to 375F for the vegetables. In a medium pot bring the water (about 4 cups, about 6 cups, about 8 cups), to a boil on high heat for the soba noodles. Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

Gluten free: Add the gluten free ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

2

Prepare the vegetables:   While waiting for the water to boil and the pork to cook, rinse and dry all produces. Cut the onion and eggplant in 1/2 cm slices. Separate the fresh mint leaves. 

3

Cook the vegetables:  Place the onion and eggplant slices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Cook for about 10 minutes in the oven then flip them. Cook for an additional 5-10 minutes or until the vegetables are cooked. 

4

Cook the pork:  Cut the pork in thin slices of 1 cm. Add  oil (1/2 tsp , 1 tsp, 1 1/2 tsp) to a medium pan on medium heat. Cook the pork sliced in the pan about 5 minutes per side.  Add the sweet & sour sauce and bring to a boil. 

Note: ensure the pork is cooked to a minimum temperature of 145¬įF .

5

Combine the sauce, pork & vegetables:  In the same pan you cooked the pork, add the onion and eggplant. Combine

Roughly cut the cashews and place them in a small pan on low heat for about 1 minute to lightly toast them. 

6

Garnish & serve: Place the soba noodles in individual bowls. Top with cooked vegetables & pork. Garnish with toasted cashews, siracha (as desired) and fresh mint leaves. Serve

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

soba noodle

150 gr

300 gr

450 gr

onion

1 small

1 medium

1 large

eggplant

1 small

1 medium

1 large

sweet & sour sauce

1/3 cup

2/3 cup

1 cup

pork tenderloin

220 gr

440 gr

660 gr

cashew

2 tbsp

1/4 cup

1/3 cup

mint

3 gr

6 gr

9 gr

siracha

1 tsp

2 tsp

3 tsp

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Introduce new vegetables (e.g. roasted onion) slowly to children.¬† You can encourage children to add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food.¬† You can avoid giving siracha to kids as it’s very spicy.¬†

Making this recipe with kids?
Ask the child to help by completing step 2, 5 & 6 :

  • Prepare the vegetables
  • Combine the sauce, pork & vegetables
  • Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information