snack

Soba Noodle Salad with Ginger-Marinated Pork and Chard

Name: Soba Noodle Salad with Ginger-Marinated Pork and Chard
Total time: 5 min
Cuisine: Japanese
Ingredients: 94.7 g Pork shoulder, lean only, thinly sliced; 9.9 g Japanese soba noodles, dry; 18.5 g Rainbow Swiss chard, finely shredded; 9.9 g Fresh ginger, finely grated; 9.9 ml Rice vinegar

Nutrition

280

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Pork shoulder, lean only, thinly sliced94.7 g

Japanese soba noodles, dry9.9 g

Rainbow Swiss chard, finely shredded18.5 g

Fresh ginger, finely grated9.9 g

Rice vinegar9.9 ml

Instructions

Bring a small pot of water to a boil and cook the soba noodles for 4 minutes until al dente; drain and rinse immediately under cold water to stop the cooking and remove excess starch.

In a small non-stick pan, steam-sear the thinly sliced pork shoulder with a splash of water and the grated ginger over medium-high heat. Cook for about 4-5 minutes until the pork is tender and the ginger aromatics perfume the kitchen.

Add the shredded Swiss chard to the pan during the last minute of cooking, letting it just wilt in the residual heat.

In a small bowl, toss the cooked noodles with the pork, chard, and rice vinegar. The vinegar will brighten the savory ginger notes.

Plate in a small bowl, ensuring the vibrant colors of the rainbow chard are visible. Serve immediately, perhaps with a dash of extra vinegar if desired.