A standard lunch in Japan consists of soba noodles either served chilled or in a hot broth. Once upon a time soba noodles were only made with buckwheat flour, but as luck would have it, a cheaper ingredient has since been added – wheat flour. You can still find 100% soba noodles in grocery stores and in higher end restaurants – and boy are they good.
During my last trip to Japan I had to sadly forgo all the delicious sauces and broths. At one restaurant in Hakone I was able to add a bit more flavor with the addition of thinly sliced pork and onions. This recipe is a simple rendition of what I enjoyed.
Oh, and did I mention quick? Using ground pork and the prepackaged “Asian Slaw” this dish takes no time at all! Now you can use thinly sliced pork and slice the veggies yourself, but who has the time?
Gluten/Wheat Free, Kid Friendly
ingredients
1 package Asian Slaw (a combination of shredded cabbage, carrots, and celery)
1 lb ground pork
1 small onion thinly sliced
1 package 100% soba noodles (make sure they are gluten free)
2 small garlic cloves
fresh grated ginger
gluten free soy sauce (I prefer La Choy)
preparation
Cook soba noodles according to directions. In a wok cook pork and onions. When pork is about finished grate in ginger (about ½ tablespoon or more) and minced garlic. Add soy sauce to flavor. Turn off heat and mix in Asian Slaw (you just want to heat the veggies, but not cook them so they will not be soggy). Serve pork mixture over noodles. Spice it up with chili pepper flakes or Sriracha hot chili sauce.
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