Stir-Fried Pork and Peppers With Buckwheat Noodles

  • Yield 4 servings

If the mention of pork brings to mind plain chops, this flavorful stir-fry, with its luscious peanut sauce, crisp red peppers and bed of buckwheat noodles, will be a delicious surprise.

Colin Erricson/


6 ounces soba (buckwheat) noodles
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
1 tablespoon minced gingerroot
1 tablespoon Asian chile-garlic sauce
1 large red bell pepper, cut into very thin strips
1/4 cup reduced-sodium ready-to-use vegetable or chicken broth
1 1/2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon unsweetened natural peanut butter or other nut butter
1 tablespoon 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.
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.



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