Simple Soba Pork Stir Fry

Finally, a stir-fry. This one is really easy. And really good. Since the vegetables are onion, carrot, celery and scallions, you can make it any time of year.

Simple Soba Pork Stir Fry

9 1/2 oz. buckwheat soba noodles
1 lb. ground pork
1 onion, thinly sliced
1 carrot, shredded
2 celery ribs, thinly sliced
4 scallions, white part chopped, green part sliced on an angle
2 tsp. canola oil
2 tbsp. minced fresh ginger
Pinch of red pepper flakes
1/4 cup soy sauce (I use low sodium tamari)
2 tbsp. dry sherry
1 tbsp. rice vinegar
2 tsp. dark sesame oil
1 tbsp. sugar
2 tbsp. water
Fresh ground white pepper, to taste
Sesame seeds

1. Cook soba noodles in boiling water according to package directions. Drain and set aside until ready to use (I recommend getting the water going and adding the noodles after you've cooked the meat and sautéed the vegetables).

2. Brown ground pork in a large sauté pan over medium heat. Remove cooked pork with a slotted spoon, reserving the pan drippings. Increase heat to medium-high. Add onion, carrot, celery and white part of the scallions and sauté until softened, about 5 minutes. Remove from pan.

3. Add 2 tsp. canola oil to pan. When hot, add the ginger and red pepper flakes. Saute briefly, about a minute. Combine soy sauce, sherry, vinegar, sesame oil, sugar, water and fresh-ground white pepper and add to stir into ginger. When it bubbles, reduce heat to medium low and return cooked pork and vegetables to pan, stirring to combine. When reheated, turn off the heat. Add cooked noodles and toss together to combine. Serve in bowls topped with the green part of the scallions and a sprinkle of sesame seeds.