Soba Noodles with Brussels Sprouts and Pork Chops

Prep Time
Cook Time
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Recipe: #38706

May 15, 2022

"This is out of the Food Network magazine Jan/Feb 2022... a quick weeknight dinner..."

Original recipe yields 4 servings


  • 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.



Super good and easy weeknight meal! Loved the sauce/marinade. I had to use udon noodles because we were out of soba, but it was ok because we like the chewy texture!

review by:
(13 Jun 2022)