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Pork And Soba Noodle Salad

Made from buckwheat flour, these Japanese-style noodles have a nutty taste and are pleasantly chewy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2005


  • Salt and pepper
  • 6 ounces soba noodles
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 3 carrots, peeled and shredded
  • 1 red bell pepper, ribs and seeds removed, cut into strips
  • 3 scallions, halved lengthwise and cut into 2-inch pieces
  • Reserved cooked pork tenderloin Roast Pork Tenderloin with Acorn Squash
  • Red-pepper flakes and lime wedges, (optional)


  1. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

  2. In a large bowl whisk together hoisin, lime juice, and oil; season with salt and pepper. Add noodles, carrots, bell pepper, and scallions; toss.

  3. Thinly slice pork; cut each slice in half crosswise. Add to bowl with noodles; toss well. Serve at room temperature or chilled; garnish with pepper flakes and lime wedges, if desired.


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