Dry soba noodles (100% buckwheat)
Pork fillet or tenderloin, raw
300 g, fat trimmed, thinly sliced
1 small, thinly sliced
1 medium, halved, thinly sliced diagonally
20 g, thinly sliced
250 g, coarsley chopped
100 g, drained on paper towel, cut into 2cm cubes
2 individual, thinly sliced
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat half the oil in a large, deep, non-stick frying pan over high heat. Add pork and cook, stirring, in batches, for 2–3 minutes or until lightly browned. Transfer to a plate.
- Heat remaining oil in same pan over medium-high heat. Add onion and carrot and cook, stirring, for 2–3 minutes or until softened. Add ginger and cook for 30 seconds. Add stock, soy sauce and mirin and bring to the boil. Reduce heat to low and simmer for 2 minutes. Add cabbage and simmer for 2 minutes or until cabbage is tender.
- Add tofu and pork and simmer for 1–2 minutes or until pork is just cooked through. Divide noodles among serving bowls. Using a slotted spoon, spoon vegetables, tofu and pork over noodles. Ladle over hot broth and sprinkle with shallots. Serve.