Speedy herbed pork and soba noodle salad with blackberry-miso dressing

Dairy-Free, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

This colorful soba noodle salad featuring marjoram-seasoned pork and a rainbow of produce, from crunchy carrots to tart blackberries, is ready in a snap.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces soba noodles (buckwheat - wheat)
2 pork blade steaks (about 6 ounces each)
1 teaspoon dried marjoram
6 ounces organic blackberries or other berries
Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - sesame oil)
3 ounces organic baby arugula or other leafy greens
2 ounces organic shredded carrots
Sesame seed blend (white sesame seeds - black sesame seeds)

Nutrition per serving

Calories 640, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 1070mg (47% DV), Total Carb. 78g (28% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 5g Added Sugars, 10% DV), Protein 32g
Contains: Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the soba noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 4 to 5 minutes. Drain, rinse with cold water, and transfer to a large bowl. Wipe out the pot.
While the water heats and the noodles cook, prepare the pork.

Prep and cook the pork

Pat the pork dry with a paper towel. Cut the pork crosswise into 1-inch-wide strips, then cut the strips crosswise into 1-inch pieces; season lightly with salt and pepper and the marjoram.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until lightly browned and cooked through, 4 to 5 minutes. Transfer to a plate. Add more oil between batches if needed.
While the pork cooks, prepare the dressing.

Prep and cook the blackberry-miso dressing

Cut the blackberries in half; set aside half the blackberries for the salad.

In the same pot used for the noodles, warm 2 to 3 teaspoons oil over medium-low heat until hot but not smoking. Add half the blackberries and 2 tablespoons [¼ cup] water and cook, mashing gently with the back of a spoon, until the blackberries start to soften and break down, 2 to 3 minutes. Stir in the miso-maple glaze and cook, stirring constantly, until the glaze is blended and warmed through, about 1 minute. Transfer to the bowl with the noodles and toss to coat.

Toss the noodle salad

To the bowl with the noodles, add the pork, arugula, carrots, and remaining blackberries and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the pork and soba noodle salad to individual bowls, garnish with the sesame seed blend, and serve.

Kids Can!

Time the noodles.
Divide the blackberries.
Toss the noodle salad.
Garnish with the sesame seeds.

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