Pork Budge-Fry with Soba Noodles  Pork Budge-Fry with Soba Noodles 9211 pork budge fry with soba noodles

Pork Budge-Fry with Soba Noodles

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  • 8 oz. soba noodles
  • vegetable oil
  • 1/2 lb. green beans, trimmed and cut into 1″ items
  • 3 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 1 tbsp. rice vinegar
  • 1 tsp. mustard powder
  • 3 tbsp. cornstarch, divided
  • 1 lb. flank steak, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 c. chopped onion
  • 1 tbsp. grated modern ginger
  • 1/2 c. chopped green onions


    1. Step 1In a monumental pot stuffed with water, cook soba noodles primarily based completely on kit instructions. Drain noodles, reserving water, and switch to a bowl. Drizzle with vegetable oil and toss collectively; deliver aside. Draw up bowl of cold water with ice cubes. Cook green beans in soba noodle water for 2 minutes. Drain and rinse under cold water; switch to ice bathtub.
    2. Step 2Within the meantime in a microscopic bowl dawdle collectively soy sauce, brown sugar, rice vinegar and mustard powder. In a separate microscopic bowl mix collectively 2 tablespoons cornstarch and 1/4 cup water. Draw aside.
    3. Step 3Rinse and pat dry crimson meat. In a mixing bowl, season with salt and pepper then toss in conjunction with final tablespoon cornstarch until neatly coated. In a monumental sauté pan over medium-high warmth, add 2 tablespoons vegetable oil. When pan is scorching however no longer smoking add crimson meat and cook for 2 minutes on every aspect. Cook in two batches, then switch to a plate.
    4. Step 4Add 1 teaspoon vegetable oil to sauté pan over medium-low warmth. Cook garlic, onions and ginger for 2 minutes. Pour in sauce and dawdle in drained green beans and crimson meat; broaden to medium-high warmth. Budge cornstarch slurry and pour into pan. Mix until the full lot is neatly coated and toss in conjunction with soba noodles. Switch to bowls and garnish with green onions.

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Judy Kim

Judy Kim is a New York primarily based completely food stylist, recipe developer, culinary producer and artistic consultant.

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