Asparagus & Pork Stir Fry with Soba Noodles
Serves 2. SOBAlicious!
1/4 lb. dry soba noodles, broken in half (for easier tossing)
1½ tsp. sesame oil (DON’T substitute)
1 Tbsp. olive oil
1/4-1/3 lb. lean pork, cut into thin stir-fry strips
Salt and pepper
1 tsp. pressed garlic
1 tsp. minced fresh (peeled) ginger
Pinch of red pepper flakes
6-8 asparagus stalks, bias-cut into 1”-1½” pieces
Soy sauce
Optional garnish: sliced green onions and/or toasted sesame seeds
Cook the soba noodles al dente, according to package directions. When draining, save about ½ cup of the pasta water. Toss noodles with sesame oil.
Meantime heat oil in a large sauté pan, add pork strips and season with salt and pepper. Stir often, browning on all sides, then add garlic, ginger, red pepper flakes, and asparagus. Continue cooking until meat is no longer pink and asparagus is crisp-tender. Add just a bit of pasta water as needed to keep the pork and asparagus from burning.
Toss in the soba noodles, season with soy sauce (start with 1 tsp. and adjust to your taste from there) and quickly heat through. Garnish if desired with green onions and toasted sesame seeds, and serve hot or at room temperature.
Recipe created or adapted by Liz Talley, Urban Graze
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