SOBA NOODLES WITH PORK
Chris Behre

Ingredients

1 pound braised pork belly, diced, about 4 ounces per person
4 tablespoons sesame oil
1 tablespoon fresh garlic, finely chopped
3 tablespoons shallots or white onion, finely chopped
1 teaspoon red chili flakes
2 ounces blanched fresh ginger, julienned
½ cup pork braising liquid
8 ounces shimiji mushrooms or similar Asian mushrooms
2 tablespoons soy sauce
2 tablespoons mirin
Salt & pepper to taste

Vegetables
4 ounces snow peas, julienned
4 ounces snow pea tendrils
6 ounces bok choy, cleaned and cut into quarters
12 ounces fresh soba noodles (cook and then rest)

Garnish (optional)
4 ounces lotus chips, thinly slice lotus root (fried in oil till crispy, remove excess grease with paper towel)
Kizami Nori julienned, thinly cut sushi nori sheets
white sesame seeds (hulled)

Method

Sauté garlic, shallots, pork belly and shimiji mushrooms with a little oil quickly in a wok until crispy. Add all the vegetables, blanched ginger and pork braising liquid. Season with mirin and soy sauce. Add the rest of the sesame oil and chili flakes. Toss the vegetables until they have a good color. Add the fresh cooked soba noodles coating them with the cooking sauce. Turn out into 4 bowls and garnish with deep fried lotus root chips, sesame seeds and nori julienne. Serve.

Serves 4

Chefs Note:
Cook in a wok or a very hot pan
Terms and Conditions | Privacy Policy

© 2006 newasiancuisine.com All rights reserved.