Five-spice pork and soba noodle bowls with edamame

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Five-spice pork and soba noodle bowls with edamame

Five-spice pork and soba noodle bowls with edamame

Dairy-Free, Diabetes-Friendly, Protein Plus

2 Servings, 660 Calories/Serving

15 Minutes

Our superfast Japanese-inspired soba noodle bowls are deeply satisfying, thanks to our pre-braised pork shoulder and an array of colorful vegetables.

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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)
  • 3 organic scallions
  • ½ teaspoon red chile flakes (optional)
  • 10 ounces braised pork shoulder (contains pork and spices)
  • 1½ teaspoons five-spice powder
  • ¼ pound organic baby spinach or other leafy greens
  • Sunbasket rice vinegar blend (rice vinegar - coconut aminos)
  • 2 ounces organic shredded carrots
  • ⅓ cup shelled edamame
Chef's Tip
For more flavorful edamame, season the beans to taste with salt and pepper before adding them to the noodle bowls.
Ingredient IQ
Meaning “buckwheat” in Japanese, soba noodles—traditionally made by kneading together buckwheat flour and water, then rolled and cut by hand—have been eaten since ancient times. From street food stalls to festive dinner parties, these versatile noodles can be served up in a variety of ways, from soup (kake, from kakeru, “to pour”) to platters with dipping sauces (mori, from moru, “to pile up”).

Nutrition per serving

Calories 660, Total Fat 20g (26% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 400mg (17% DV), Total Carb. 68g (25% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Tree Nuts (coconut), Wheat, Soybeans

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

1

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 and rinse with cold water.
While the water heats and the soba noodles cook, prepare the pork.

2

Cook the pork; toss the noodles

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • If using the chile flakes, set aside half for garnish.
In a large frying pan over medium heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Add the pork, season with salt and pepper and the five-spice powder, and cook without stirring until the pork is lightly browned, 2 to 3 minutes. Turn the pork, add the white parts of the scallions and 1½ cups [3 cups] water, and bring to a boil. Reduce to a simmer and cook, stirring occasionally to break the pork into pieces, until warmed through, 3 to 4 minutes. Remove from the heat.
In a large bowl, toss together the soba noodles, pork, spinach, rice vinegar blend, and up to half the chile flakes. Season to taste with salt and pepper.

Serve

Transfer the pork and noodles to individual bowls. Top with the carrots, edamame, green parts of the scallions, and as many of the remaining chile flakes as you like and serve.
Kids Can!
  • Time the noodles.
  • Measure the water for the pork.
  • Top the bowls with carrots, edamame, and scallions.
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