Ok, this is another Cooking Light recipe that needed tweaking. The pork was delicious and cooked in a flash, but the rest of the dish needed something. I just went ahead added more dressing (vinegar, chile paste, etc.). I'm posting as written in the magazine, but next time I'm going to make the pork as called for and then use my Asian Chicken Salad dressing (see bottom of this page for the alternate dressing) for everything else.
I'm thinking the pork would be wonderful in a hot dish too.
Cold Soba Noodles with Vietnamese Pork:
3 tablespoons chopped green onions, divided
2 tablespoons dark sesame oil, divided
4 teaspoons fish sauce, divided
1 tablespoon reduced-sodium tamari
2 teaspoons brown sugar (I used amber agave nectar)
1/4 teaspoon freshly ground black pepper
1/2 pound boneless pork cutlets, trimmed and cut into 1/2-inch-thick strips
8 ounces uncooked organic soba noodles
2 tablespoons rice wine vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
3 cups chopped napa (Chinese) cabbage (I probably used more to make more of a salad)
1/2 cup finely chopped red bell pepper
Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes (I marinated it longer).
Cook noodles according to package directions, omitting salt and fat. Drain.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.
Alternate dressing for next time:
Probably should bump up the amount of napa cabbage used in above recipe, since this makes quite a bit of dressing.
2 TBS extra olive oil
2 TBS soy sauce (I used a little less)
1/4 cup rice vinegar
2-3 TBS agave nectar, or honey
pinch red pepper flakes
salt & pepper to taste