February 15, 2010 | Meat & Poultry, Pasta & Pizza
I have a habit of making too much meat when I cook – partially it’s a holdover from feeding a family of five, but more importantly, the meat I buy directly from farmers and ranchers comes packaged a certain way already sealed and frozen. Once I thaw the meat out, it needs to be cooked. But here’s a great tip – leftover meat works splendidly in stirfry dishes.I also grabbed some soba noodles (Japanese buckwheat noodles) when I was shopping for my sushi inspiration the other day, so decided this was a great time to use them. They cook fast – in only about 4-5 minutes – so watch them carefully and don’t boil them into a soggy mess.While the noodles are cooking, stir-fry the cut up pork (or chicken or beef) in a bit of oil, then add chopped green onions and cilantro along with the seasonings (sake, rice wine vinegar, Kikkoman Ponzu sauce, soy sauce) and let the flavors come together for a minute. If you’re using raw meat, cook it nearly through before adding the other ingredients; if you’re using pre-cooked meat, it only needs to be heat through. [FCC disclaimer: I was given a free bottle of Kikkoman Ponzu sauce to test as part of the Foodbuzz Tastemaker’s program. The flavor is a bit lighter than straight soy sauce and I like the sweet and sour mix it gives to this dish.]Then add the cooked soba noodles directly to the skillet, along with a teaspoon or so of toasted sesame oil, and stir-fry for about one minute. If the sauce needs it, add a bit of water to loosen it up.Voila – for me, that was dinner on the table in 15 minutes. If you use raw meat it might take 20. That’s less time that it took me to set up my Ego lights and photograph the dish! I served it with a few raw green onions and sesame seeds sprinkled on top. Hope you enjoy!
Soba Noodle and Pork Stirfry
4 ounces soba noodles, cooked and drained
1 tablespoon extra virgin olive oil, or canola oil
8 ounces pork top loin, cut into small pieces, cooked or raw
1/2 cup green onions, diced
1/4 cup minced fresh cilantro
1 tablespoon sake
1 tablespoon light soy sauce
2 tablespoons ponzu sauce (or 1 T soy sauce mixed with 1 T lime juice and 1 tsp sugar)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil, toasted variety
sesame seeds, optional
Heat oil in a large skillet over medium high heat and add pork; cook until almost no pink remains. Add onions, cilantro, sake, soy sauce, ponzu and rice wine vinegar and cook just until flavors come together, about 2 minutes. Add noodles and sesame oil and stir-fry together for 1 minute, adding a bit of water if the sauce needs it. Serve hot garnished with sesame seeds if desired.