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Sliced Pork with Soba Noodle Salad

This is a super simple dinner.  I am sure all of the ingredients for the salad don’t sound terribly easy to find, but most of them are in your grocery store.  If you don’t feel like assembling the dressing, take a cheat and buy a Soyaki type  dressing/marinade and put it over the noodles instead.  This dish can be made vegetarian by omitting the pork (obviously) and adding a grilled or breaded portobello mushroom.  A little tip for de-seeding your cucumbers: cut them in half lengthwise, using a small teaspoon, simply scrape the seeds out.

Serves 4

For the Pork:

  • 1 lb. thin cut boneless pork chops
  • Salt and freshly ground black pepper
  • 1 1/2 cups panko bread (or regular bread) crumbs
  • 2 eggs, beaten with 2 tablespoons of water
  • Vegetable or peanut oil for sauteing
In a large saute pan, heat 6 tablespoons oil over medium heat.  Place panko in a shallow dish, and season with salt and pepper.  Pour the beaten eggs into a separate shallow dish.  Season the pork chops on both sides with salt and pepper.  When the oil is hot, dip one chop at a time in the egg then the bread crumbs.  Working in batches, add the pork to the hot pan and saute for 3-4 minutes per side, adding more oil as needed.  Remove to a paper towel lined plate to drain any excess oil.  Let cool 5 minutes, slice thinly and serve over top the soba salad.

For the Soba Noodle Salad:

  • 1 package Soba noodles, cooked according to package directions, drain and cool
  • 3 green onions thinly sliced (discard last 1/4 of onion)
  • 2 carrots, peeled and cut into matchsticks (or grated)
  • 1/2 seedless cucumber, peeled, seeded and cut into matchsticks (or grated)
  • handful cilantro, chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons sesame oil
  • 1 tablespoon Sriacha
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger powder or fresh grated ginger
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar

Place the cooled soba noodles in a large bowl.  Add the carrots, cucumber, onion, cilantro, and sesame seeds to the noodles.  In a separate small, microwave safe bowl, add peanut butter and heat for 20-30 seconds until thinned.  Let cool for a minute or so and whisk in the sesame oil, Sriacha, garlic, ginger, soy sauce, honey, and vinegar until smooth.  Pour dressing over noodles, toss all ingredients well and refrigerate until ready to use.