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Pork and Asparagus Soba
Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Whisk ⅓ cup chili crisp, ⅓ cup tahini, 3 Tbsp. soy sauce, and 3 Tbsp. unseasoned rice vinegar in a small bowl. Set sauce aside.
. soy sauce3 Tbsp. unseasoned rice vinegar3 Tbsp
2
Cook 12 oz. dried soba noodles in a large pot of boiling water until almost cooked, about ⏱️ 2 minutes. Add 1 bunch asparagus, trimmed, cut into 2" pieces; cook until noodles are al dente and asparagus is crisp-tender, about ⏱️ 1 minute. Drain, reserving 1 cup cooking liquid. Rinse noodles and asparagus under cool running water; reserve pot.
. dried soba noodles12 ozbunch asparagus, trimmed, cut into 2" pieces1
3
Heat 2 Tbsp. vegetable oil in a medium skillet over medium-high. Cook 1 lb. ground pork in an even layer, undisturbed, until browned, about ⏱️ 5 minutes. Continue to cook, stirring and breaking up with a wooden spoon, until cooked through, about ⏱️ 3 minutes. Add reserved sauce and cook, scraping up browned bits, ⏱️ 1 minute.
. vegetable oil2 Tbsp. ground pork1 lb
4
Transfer pork mixture, noodles, and asparagus to reserved pot. Add ⅔ cup cooking liquid; cook over medium heat, stirring gently with spoon and adding more cooking liquid if needed, until noodles and meat are well coated, about ⏱️ 2 minutes.
5
Serve pork and asparagus soba topped with thinly sliced scallion tops and toasted sesame seeds.
Thinly sliced scallion tops and toasted sesame seeds (for serving)
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