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Soba Noodle & Five-Spice Pork Salad

Recipe

Soba Noodle & Five-Spice Pork Salad


Prep Time:

Cook Time:

Yield:

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Soba is Japanese noodles made of buckwheat flour. There are 2 ways of serving soba, it’s either chilled with dipping sauce, or in dashi broth as noodle soup. I think I particularly like cold shoba that is served with dipping sauce known as soba tsuyu on the side. Tsuyu is made of a mixture of dashi, sweetened soya sauce and mirin.

I made soba noodle salad & five-spice pork salad for my lunchbox. I never find making lunch for the next day is a big responsibility. Unless, I am dead tired and don’t feel like I want to do anything. If not, it just makes sense for me to prepare easy and healthy food for lunch. I once made bulgur wheat salad, which is a great lunchbox idea!

Time is bad now – people are careful in their spending. Every now and then I see restaurants put up their special ‘credit crunch’ lunch menu that costs £10 included drinks. But, I have yet seen some quick eateries – those that people go on a daily basis and grab their lunches! It does make me wonder how much less I spend on lunch if I make them at home. After some careful calculations, it really is cheaper to bring food from home. Ok, for soba noodle & five-spice pork salad, I spent less than £6 ($9, €7) on the main ingredients!

I don’t know about you but I can’t survive on sandwiches and crisps on a daily basis – that’s what most people at work for lunch. It’s probably I love food and cooking. But, I just think that it’s important to eat well.  Don’t give anymore excuses to go to the kitchen (for e.g. my favourite program is on the telly tonight; too lazy; no time; …etc), try this out for your first or next lunchbox!


Soba Noodle & Five-Spice Pork Salad

Prep Time:

Cook Time:

Yield:

Ingredients:

For the Soba Noodle & Five-Spice Pork Salad:

200g pork tenderloin, thinly sliced
100g mange tout
1 carrot, cut into matchsticks
200g soba
2 tbsp sunflower oil
some toasted sesame seeds
1 spring onion, chopped

Marinate:
1 tbsp oyster sauce
1 tsp five spice powder
2 tsp sesame oil
1 tbsp soya sauce
1 tbsp sugar
a pinch of white pepper
3 garlic cloves, peeled and crushed
1-2cm ginger, peeled and crushed
1 red chilli, crushed

Sesame dressings:
3-4 tbsp sesame oil
2 tbsp soya sauce
a pinch of white pepper

Method:

1. Put all the ingredients for the marinate in a bowl and add the pork. Marinate for 1-2 hours.

2. Bring a saucepan of water to the boil, blanch mange tout for 2-3 minutes, refresh in cold water and set aside. Repeat the same for the carrot.

3. Bring another saucepan of water to the boil. Cook the soba noodles according to the packet. Refresh in cold water, drain and set aside.

4. Heat a pan, add the sunflower oil. Add the pork and cook for 8-10 minutes or until each side is golden brown or caramalised.

5. In a bowl, mix the soba noodle, mange tout, and carrots. Add the sesame dressings and mix well. Then, top a few pieces of five-spice pork to serve. Sprinkle some sesame seeds and spring onions.

6. Alternatively, you can make a simple teriyaki sauce – (1 tbsp sake, 4 tbsp soya sauce, 3 tbsp mirin, 2 tbsp sugar) and drizzle over the salad.

20 Comments

  • this soba look interesting!! Japanese and chinese comb!

  • Alice says:

    I like noodles and I like this lunch box… lovely!

  • Meeta says:

    What an absolutely lovely meal! Love the freshness and color of this!

  • WOw, your lunchbox looks amazing! I’m on a diet now and I am only having instant cereal for lunch =(

  • nina says:

    I’ve just bought some soba noodles this morning and was wondering what to do with them. I’m going to try this recipe tonight. Will let you know what the family’s verdict was!

  • lk says:

    I have never thought of making my own lunchbox when I worked previously. Maybe the food over here is pretty cheap as compared to London. Even though I dun need to make lunchbox now, this recipe is still keeper for me. Simple, healthy & practical!

  • Mike says:

    Fantastic good looking pictures! I’ll try this dish as soon as!

  • limpepsi says:

    You are wonderful!
    I used to bring home food like noodles or rice to office.But we have normally 30 mins lunch break in Norway,I can’t enjoy home food.

  • tigerfish says:

    So does that mean you wake up very early in the morning and prepare all of this for your lunchbox?

  • My Cooking Hut says:

    Beachloverkitchen,
    Yup!! 🙂 Since I love both Chinese and Japanese food 🙂

    Alice,
    Thank you!

    Meeta,
    Thank you!

    Pigpigscereal,
    Maybe next time you can try this 🙂

    nina,
    Great!! Let me know!

    lk,
    I agree with you that it it easier to eat out in SE Asia. I never made my lunchboxes when I was in Malaysia as it was so easy to get food just everywhere and there are so many choices. It’s pretty limited as far as I am concern in London.. oh well, I complain a lot cos as a Malaysian, I have high expectation! hahaha!! Also, it’s expensive too compared to Malaysia.

    Mike,
    Thanks for your comment!! Let me know if you like it!

    limpepsi,
    30 minutes?? It’s such a short lunch break. What do you eat normally? Well, to be honest, in London, even though it’s 1 hour lunch break, people eat and work in front of their PC… so it’s not really lunch break..

    tigerfish,
    No. I make it the night before. I don’t think I could ever wake up very early in the morning and cook.. I will be too sleepy 😛

  • I think this would be lovely to have warm for dinner and then cold for a lunchbox the next day. Love soba noodles and hate expensive London prices so this is a welcome recipe!

  • dewi says:

    This looks really yummy and healthy, will make for my husband and my son’s lunch box.

    thanks for sharing, more lunch box recipe please 🙂

  • My Cooking Hut says:

    gastroanthropologist,
    Totally agree with you!

    dewi,
    No worries.. 🙂

  • Nilmandra says:

    Lovely combination of pork and soba. I like the use of five spice.

    Sorry I’ve disappeared the past 2 months! I do have the bento picture and outlet for a post but just did not have the time to write it properly while travelling the past 6 weeks. I’ll email you. Good to see you had fun in NYC!

  • My Cooking Hut says:

    Nilmandra,
    Thank you!
    No worries!! Yeah, NYC was just wonderful!!

  • elvadrieng says:

    hi if I cook this the night before, do I have t heat it up again in the morning when I removed it from the fridge?

  • My Cooking Hut says:

    Elvadrieng,
    Hi, thanks for your comment. You can heat it up if you want as this dish can be eaten cold or warm.

  • J’aime bien ta version… et en fait ton blog: de bonnes idées et de superbes photos. A très bientôt

  • My Cooking Hut says:

    Dominique,
    Merci for ton message sympa! Essaye cette recette et dis moi ce que tu en pense!

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