Cold Soba Noodles with Vietnamese Pork
Ingredients
- 3 tablespoons green onions, chopped, divided
- 2 tablespoons dark sesame oil, divided
- 4 teaspoons fish sauce, divided
- 1 tablespoon reduced-sodium tamari
- 2 teaspoons brown sugar
- 1/4 teaspoon black pepper, freshly ground
- 1/2 pound pork cutlets, boneless, trimmed and cut into 1/2-inch-thick strips
- 8 ounces uncooked organic soba noodles
- 2 tablespoons rice wine vinegar
- 1 teaspoon chile paste with garlic, (such as sambal oelek)
- 3 cups napa, chopped, (Chinese) cabbage
- 1/2 cup red bell pepper, finely chopped
- Cooking spray

Directions
1. Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal.Marinate in refrigerator 20 minutes.
2. Cook noodles according to package directions, omitting salt and fat.
Drain.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well.
Add noodles, cabbage, and bell pepper; toss to coat.
4. Heat a skillet over medium-high heat.
Coat pan with cooking spray.
Remove pork from marinade.
Add pork to pan; cook 1 1/2 minutes or until done.
Arrange pork over noodle mixture.
Sprinkle with remaining 2 tablespoons onions.
