- 8 ounces soba noodles or whole-wheat spaghetti
- 4 teaspoons toasted sesame oil, divided
- 1 tablespoon minced pickled ginger
- 1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 scallions (green and white parts), chopped
- 1 tablespoon sesame seeds
- 1 cup reduced-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup sliced water chestnuts, drained
- 1/4 cup chopped fresh cilantro leaves
Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
If you're stopping here:
Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
When you're ready to eat:
Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
Remove from the heat, stir in the cilantro, and serve.