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I like pork but I’m running out of ways to cook it. In general I either pan fry it, marinade it in a sauce and then cook it in the skillet, or marinade a loin and grill it. That’s about it. I’m pretty creative with other meats but I really seem to struggle with pork. I haven’t really put it on a salad but I thought that might be tasty.
I marinated the pork in a simple soy based marinade. Then I took some soba noodles along with carrots, radishes, and onions and tossed them in a rice vinegar and soy sauce. I put that in the refrigerator to cool while I finished the salad.
The actually salad is simply a base of lettuce. Then you pile the cold noodle salad and hot pork on top and then sprinkle it with crunchy Asian noodles and almonds. It makes a wonderful salad and is very filling. It also looks pretty.
While it would be good with an Asian ginger dressing, I chose to make my own dressing with soy sauce, rice vinegar, and a few other ingredients. It’s a standard in our house and it goes well with this Asian salad.
- 4 ounces soba noodles
- ¼ c. red onion, thinly sliced
- 5 Tablespoons lime juice, divided
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 3 garlic cloves, minced
- 3 Tablespoons sugar, divided
- 1 teaspoon black pepper
- 1 (1 pound) pork tenderloin, cut into 1 inch pieces
- ¼ c. hot water
- 1 c. matchstick cut carrots
- 4 c. lettuce, cut into 1 inch slices
- ¼ c. fresh cilantro leaves
- 2 Tablespoons olive oil
- Cook the soba noodles in boiling, salted water according to the package directions. Drain and refrigerate until ready to use.
- In a medium bowl combine the red onion, 2 tablespoons lime juice, 1 tablespoon soy sauce, garlic, 1 ½ tablespoons sugar, and black pepper. Mix well and then add pork. Toss.
- In a small bowl combine the remaining sugar and hot water. Stir until sugar dissolves. Add remaining 3 tablespoons of juice, remaining soy sauce, soba noodles, onion, carrots, lettuce, and cilantro. Toss.
- Heat a skillet over medium high heat. Add the olive oil and heat for 30 seconds. Add in the pork mixture and stir fry for 4-6 minutes.
- Divide lettuce mixture between 4 plates and top evenly with the pork.
Recipe adapted from Cooking Light May 2015