1/4cup reduced-sodium ready-to-use vegetable or chicken broth
1 1/2tablespoons reduced-sodium tamari or soy sauce
1tablespoon unsweetened natural peanut butter or other nut butter
1tablespoon brown rice syrup or liquid honey
6-- green onions, trimmed and cut into 2-inch pieces
1.In a large pot of boiling salted water, cook soba noodles according to package directions until tender. Drain.
2.Meanwhile, cut pork crosswise into 1⁄2-inch (1 cm) thick slices. Place slices cut side down and cut into 1⁄2-inch (1 cm) wide strips.
3.In a large skillet, heat oil over medium-high heat. Add pork, ginger and chile-garlic sauce; cook, stirring, for 2 minutes. Add red pepper and cook, stirring, for 2 minutes.
4.Stir in broth, tamari, peanut butter and brown rice syrup. Reduce heat and simmer, stirring, for 1 minute or until sauce is slightly thickened and just a hint of pink remains inside pork. Stir in green onions. Serve over noodles.