We don't eat a lot of pork in our house, but occasionally I have the urge to make it. I especially enjoy it in the venue of Asian food. There is something unfailingly satisfying about a noodle bowl, and lean pork seems like the perfect protein to feature in such a versatile dish.
This is one of those throw-together-on-a-weeknight dishes that is healthy and incredibly delicious. Try not to scarf it down as quickly as I did, so you can actually savor the incredible combination of spices, and just the right degree of saltiness, with a backdrop of buckwheat soba noodles and hearty kale.
I think it's pretty obvious, but this is one of those recipes you should follow loosely according to your preferences. The options are literally endless.
Spicy Pork Noodle Bowls
adapted from Mark Bittman's Kitchen Express
4 oz. buckwheat soba noodles
3/4 lb. thin cut boneless pork chops, trimmed, cut into 1/4" slices
freshly ground pepper
1/2 teaspoon five spice powder
1 tablespoon vegetable oil
1 bunch kale, stems and tough ribs removed, coarsely chopped
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Sriracha or other hot chile sauce
1 scallion, thinly sliced
1. Bring a pot of water to a boil and salt it. Cook soba noodles according to package directions until al dente, usually about 3-4 minutes. Drain.
2. While noodles are cooking, season pork with salt, pepper, and five spice powder. Heat oil in a large skillet or wok over high heat. When hot, add the pork and stir fry. When pork is almost cooked through, add kale, vinegar, soy sauce, and hot sauce. Stir and cook until pork is cooked through.
3. When noodles are cooked and drained, add them to the skillet and toss to combine everything. Serve topped with sliced scallions.