Soba Noodles with Brussels Sprouts and Pork Chops
Servings
Prep Time
Cook Time
Ready In
Recipe: #38706
May 15, 2022
"This is out of the Food Network magazine Jan/Feb 2022... a quick weeknight dinner..."
Ingredients
Nutritional
- Serving Size: 1 (245 g)
- Calories 562.5
- Total Fat - 26 g
- Saturated Fat - 8 g
- Cholesterol - 73.9 mg
- Sodium - 602.5 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 2.4 g
- Sugars - 5.2 g
- Protein - 32.9 g
- Calcium - 94.6 mg
- Iron - 3.1 mg
- Vitamin C - 49.9 mg
- Thiamin - 0.8 mg
Step 1
Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the shredded brussels sprouts in a colander and drain the noodles on top of the brussels sprouts. Run under cool water to stop the cooking and drain well.
Step 2
Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and green onion, season with a big pinch of salt and pepper and toss well.
Step 3
Toss the pork chops with the reserved 2 tablespoon ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board.
Step 4
Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat.
Tips & Variations
No special items needed.
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