Servings: 4 Yield: 4 cups noodles, 2 cups slaw, and 12 oz. cooked pork Active Time 20 mins Total Time 25 mins
1. In a large bowl whisk together 1/4 cup warm water, 1/4 cup weekend-prepped dressing, 2 Tbs. tahini, and 1 Tbs. honey. Add weekend-prepped soba noodles and toss to coat.
2. Thinly slice 1 cup snow peas lengthwise and 1 red sweet pepper. In a medium bowl toss with the remaining weekend-prepped dressing.
3. Slice 1 lb. pork tenderloin in half lengthwise, then slice crosswise into 1/4-inch thick pieces. Season with 1/4 tsp. salt. In a very large skillet, heat 2 tsp. each sesame oil and olive oil over medium-high heat. Add pork and cook until browned and no longer pink, about 6 minutes. Serve noodles topped with pork and snow-pea slaw.
Make Ahead Tip Weekend Prep
- Whisk together 1/4 cup olive oil, 2 Tbs. each rice vinegar and reduced sodium soy sauce, 2 tsp. sesame oil, and 1 grated garlic clove to make a dressing. Cover and refrigerate. Cook an 8-oz. pkg. soba noodles according to package directions. Rinse under cold water, toss with 1 tsp. sesame oil. Cover and refrigerate.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 599, Fat, total (g): 29, chol. (mg): 73, sat. fat (g): 4, carb. (g): 50, Monounsaturated fat (g): 16, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): 2, sugar (g): 7, pro. (g): 33, vit. A (IU): 1108, vit. C (mg): 48, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 7, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 28, Cobalamin (Vit. B12) (µg): , sodium (mg): 644, Potassium (mg): 497, calcium (mg): 27, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.