Spicy Buckwheat Noodles & Pork in Broth
Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
noodles
buckwheat |
|
| 12 | ounce |
pork
tender |
|
| 1 | tablespoon | salt |
|
| 1 | teaspoon |
peppercorns
ground, szechuan |
|
| 3 | cups | chicken broth |
|
| 3 | each |
red chili pods
seeded and julienned |
* |
| ½ | cup |
mushrooms, shiitake
caps |
*
|
| 1 | tablespoon |
soy sauce, tamari
mushroom |
|
| ¾ | cup |
cilantro
picked |
|
Trans-fat Free
Directions
Have a pot of boiling water on the stove.
Place the buckwheat noodles into the boiling water and cook for about 4 minutes.
Meanwhile, season the pork with the salt and ground peppercorns.
Heat the oil in a sauté pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside.
Remove and cool slightly.
Drain the noodles, and add them to the hot chicken stock.
Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer.
Thinly slice the pork tender and add it and the cilantro to the noodle broth.
Season and ladle yourself out a big bowl.
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