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Spring Pork and Veggie Stir Fried Soba Noodles

By May 26, 2011October 4th, 2011Chinese, Food, Main Courses, Recipes, Relocation

Spring Veggie Stir Fried Soba Noodles

Spring Veggie Stir Fried Soba Noodles

There is always that point in moving where you begin to miss any resemblance of routine. Our rental house is covered in boxes, tape and misc. items to be packed and honestly, I’ve totally let cleaning fall by the way side. It’s getting a little gnarly around here. There are just too many boxes and junk to try to clean around and as we’re coming up on moving weekend, I’ve kind of given up knowing I’m going to have to do one last deep clean once everything is out and people are done tracking through the house.

Over the weekend, I prematurely packed almost all of our kitchen stuff, realizing only after I’d carefully wrapped and packed everything we’d probably still need to eat this week. You know, the whole staying alive thing. Needless to say we’ve been making due with some pretty simple meals and finishing up the rest of our freezer stock. Enter, Neil’s Spring Pork and Veggie Stir Fried Soba Noodles. Yum!


For the pork/marinade:
1 pound boneless pork, cut into bite-sized chunks
2 tablespoons soy sauce
4 tablespoons dark brown sugar
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper to taste

For the stir fry:
1 (9 1/2-ounce) package dried soba noodles
2-3 cups veggies of your choice. (We commonly use cabbage, carrots, snow peas, broccoli, peppers and tomatoes. You can literally use anything)
1/2 box of long noodles or 1 1/2 cups rice (whatever is enough to make 3-4 cups of finished pasta/rice)

For the stir fry sauce:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons sriraccha sauce
1 tablespoon lime juice
1 tablespoon lemon juice
1tblsp rice vinegar
chili flakes or sriracha to taste


  1. Combine soy sauce, dark brown sugar, lime juice and olive oil. Stir until sugar dissolves.
  2. Place pork in large resealable plastic container or bag. Pour marinade over pork; seal bag/container. Refrigerate for at least 4 hours (we typically marinade overnight), shaking container or turning bag occasionally.
  3. Bring a large saucepan of salted water to a boil. Add noodles and cook according to package directions. Drain and set aside.
  4. Assemble stir fry sauce ingredients on stovetop over medium heat and stir until brown sugar is dissolved. Do not burn.
  5. In a large, deep skillet or wok over medium-high, heat oil until shimmering. Add pork and sesame oil and sauté until cooked through and lightly browned, about 4 to 5 minutes.
  6. Add veggies and sauté until lightly tender, about 4 to 5 minutes longer.
  7. Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot. Sprinkle with additional sriraccha and red pepper flakes.

Stir fries are magical, magical dishes. You really can’t get faster or more convenient without getting gnarly fast food. Four dishes, two forks and done, although we could have gotten it down two had Neil not thought eating straight out of the wok was “weird” or “over the top.” We’ll see what he says this weekend when I tell him I’m too busy or tired to shower. Can you believe moving weekend is already here!? I snapped a few pics of the rental, wait till you see the haphazard squalor we’re living in…