Snack · Japanese · 5 min
Soba Noodle Salad with Ginger-Marinated Pork and Chard
- Calories
- 280
- Protein
- 26g
- Carbs
- 13g
- Fat
- 14g
Ingredients
- 94.7 g Pork shoulder, lean only, thinly sliced
- 9.9 g Japanese soba noodles, dry
- 18.5 g Rainbow Swiss chard, finely shredded
- 9.9 g Fresh ginger, finely grated
- 9.9 ml Rice vinegar
Method
- 01Bring a small pot of water to a boil and cook the soba noodles for 4 minutes until al dente; drain and rinse immediately under cold water to stop the cooking and remove excess starch.
- 02In a small non-stick pan, steam-sear the thinly sliced pork shoulder with a splash of water and the grated ginger over medium-high heat. Cook for about 4-5 minutes until the pork is tender and the ginger aromatics perfume the kitchen.
- 03Add the shredded Swiss chard to the pan during the last minute of cooking, letting it just wilt in the residual heat.
- 04In a small bowl, toss the cooked noodles with the pork, chard, and rice vinegar. The vinegar will brighten the savory ginger notes.
- 05Plate in a small bowl, ensuring the vibrant colors of the rainbow chard are visible. Serve immediately, perhaps with a dash of extra vinegar if desired.
Cook it with the whole plan around it
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