Soba Noodles with Brussels Sprouts and Pork Chops
"This is out of the Food Network magazine Jan/Feb 2022... a quick weeknight dinner..."
Original is 4 servings
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 by Step Method
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
No special items needed.
2 Reviews
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