Spicy Pork With Vegetables And Soba Noodles

This dish requires a bit of vegetable prep, but the boneless pork chops cook very quickly. Sliced steak or chicken are good alternatives to pork. Or, skip the meat and add more vegetables, such as sliced carrots or squash. Adapted from “The Shortcut Cook” by Rosie Reynolds (Hardie Grant, 2021). 30 minutes

4 to 6 servings (makes about 10 cups)

FOR THE DRESSING

1⁄4 cup sweet chili sauce, such

as Ka-Me brand 3 tablespoons fresh lime juice

(from 1 lime)

2 1⁄2 tablespoons low-sodium soy sauce, plus more as needed

1 1⁄2 tablespoons fish sauce,

plus more as needed

1⁄4 teaspoon crushed red pepper flakes (optional)

FOR THE PORK AND NOODLES

9 ounces soba noodles (see

NOTES)

4 boneless pork chops (about 5 to 6 ounces each) (see NOTES)

Finely ground black pepper 1 tablespoon neutral oil, such as

canola

4 scallions, sliced

1⁄2 cucumber (about 7 ounces), cut into matchsticks or bite-size pieces

1 red, yellow or orange bell pepper (about 4 ounces), cut into matchsticks or bite-size pieces

1⁄4 cup coarsely chopped fresh cilantro leaves, plus whole leaves for serving

1⁄4 cup coarsely chopped fresh mint leaves, plus whole leaves for serving

1⁄2 cup (about 2 1⁄2 ounces) salted

peanuts, roughly chopped

1 lime, quartered

Make the dressing: In a small bowl, whisk together the chili sauce, lime, soy sauce, fish sauce and crushed red pepper. Taste, and season with a little more soy or fish sauce, if needed.

Make the pork and noodles: Bring a large pot of water to a boil and cook the soba noodles according to the package instructions; do not overcook. Drain and rinse thoroughly under cold running water to stop the cooking. Thoroughly drain again. Transfer the noodles to a large serving bowl and toss with half of the dressing.

Pat the pork dry and generously sprinkle both sides with pepper. In a large, nonstick skillet over high heat, add the oil and heat until shimmering. Add the pork chops, cooking until golden brown on both sides, about 2 to 3 minutes per side depending on thickness. (For thicker chops, test the interior temperature to ensure it is at least 145 degrees.) Transfer the pork to a plate, spoon over a little of the remaining dressing over, cover with another plate or foil and let rest for 5 minutes.

Add the scallions, cucumber, bell pepper and the chopped cilantro and mint to the noodles and toss with the remaining dressing to combine.

Thinly slice the pork against the grain and arrange the meat on top of the noodles. Drizzle any juices or dressing from the plate onto the dish as well.

Scatter the peanuts and a few cilantro and mint leaves on top, tuck the lime wedges onto the side of the dish, and serve family-style.

NOTES: Remove the pork chops from the refrigerator 20 to 30 minutes before cooking to take the chill off the meat. If you don’t have soba noodles, try another thin noodle, such as 7 ounces of instant vermicelli rice noodles or 1 pound of angel hair pasta.

Make Ahead: Each element of this dish can be made in advance and refrigerated: The dressing can be refrigerated for up to 1 week. The chops, for up to 2 days. The noodles can be cooked, refreshed with cold water and tossed with a bit of neutral oil, and then refrigerated for up to 2 days.

Storage Notes: The leftovers can be refrigerated for up to 3 days. If you do not plan to eat this all at once, you can store the pork separately and reheat it before serving it over the cold noodles.

Where to Buy: Sweet chili sauce and fish sauce can be found in wellstocked supermarkets or Asian markets.

Nutrition (Based on about 1 1⁄2 cups) | Calories: 391; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 62 mg; Sodium: 1,205 mg; Carbohydrates: 43 g; Dietary Fiber: 2 g; Sugar: 7 g; Protein: 31 g.