Stir-fried pork with snap peas and soba noodles

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

Williams Sonoma

Stir-fried pork with snap peas and soba noodles

Dairy-Free

2 Servings, 720 Calories/Serving

20 Minutes

This one’s for you, leftover lovers. The soba noodle, pork, and snap pea stir-fry is every bit as good as a lunch salad the next day.

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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.
  • 10 ounces boneless pork strips
  • 1 teaspoon arrowroot powder
  • 5 ounces soba noodles
  • 3 organic scallions
  • 6 ounces organic sugar snap or snow peas
  • ¼ pound organic shredded carrots
  • Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon kimchi chile flakes (optional)
Chef's Tip
Rinsing the cooked soba noodles in cold water not only cools them down to stop the cooking but also washes off excess starch. The best way to rinse them is to dump the drained noodles back into the empty pot, fill the pot with cold water, swish the noodles around with your hand, and then drain. Repeat until the water runs clear.

Nutrition per serving

Calories: 720, Protein: 40g (80% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 10g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 740mg (31% DV), Carbohydrates: 80g (27% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: 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.

Instructions

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

Wash produce before use

1

Prep the pork

Bring a medium sauce pot of water to a boil for the soba noodles.
  • Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large bowl, combine the pork and arrowroot powder and toss to coat.

2

Cook the soba noodles

To the pot of boiling water, add the soba noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the scallions and start the stir-fry.

3

Cook the pork and vegetables

  • 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.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the white parts of the scallions, season lightly with salt and pepper, and cook until starting to soften, about 1 minute. Add the snap peas, carrots, pork, and half the stir-fry blend and cook, stirring occasionally, until the vegetables are crisp-tender and the pork is cooked through, 3 to 4 minutes. Stir in the soba and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper and as much of the remaining stir-fry blend as you like.

Serve

Transfer the pork and soba noodles to individual bowls. Garnish with the sesame seeds, green parts of the scallions, and as much kimchi chile as you like. Serve any remaining stir-fry blend on the side.
Kids Can!
  • Time the soba noodles.
  • Rinse the soba noodles.
  • Garnish with the sesame seeds and scallions.