People following a gluten-free or wheat-free diet can enjoy noodle dishes in a delightful and relatively easy way with zucchini noodles. I often make a colorful mix with 2 summer squash and 4 zucchini.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces dried soba noodles
- 3 tablespoons creamy peanut butter
- 3 tablespoons warm water
- 2 tablespoons sesame oil, divided
- 2 tablespoons hoisin sauce
- 2 teaspoons Sriracha sauce, or more to taste
- 2 teaspoons soy sauce
- 1 medium lime, zested and juiced
- 1 teaspoon crushed garlic
- 1 teaspoon minced fresh ginger root
- 1 small red bell pepper, thinly sliced
- 3 tablespoons teriyaki sauce
- 1 teaspoon rice vinegar
- ½ teaspoon red pepper flakes
- 6 ounces pork tenderloin
- 1 tablespoon chopped peanuts
- 1 tablespoon sliced green onion
- 1 teaspoon sesame seeds
Instructions
- Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
- Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
- Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
- Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet’s bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
- Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
- To make slicing the pork tenderloin easier, freeze for about 30 minutes.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1315 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I all loved this! I was very surprised as I typically do not like peanut-flavored main dishes and halfway through making the dressing I thought I was going to hate it. I couldn’t stop snitching the noodles even before I chilled them! I used the listed amount of spicy ingredients and it wasn’t too spicy at all (my 3- and 1-year-old had no complaints.) I wasn’t able to get soba noodles (or lo mein) so I used egg noodles and they worked. I used chunky peanut butter instead of creamy and skipped the peanuts, because that’s what I had on hand, and that worked just fine. The only intentional change I made was to reduce the peanut butter from 3 tbsp to 2 tbsp, and I thought it was just right – someone who loves peanuty dishes will surely enjoy all 3 tbsp. One tip: I wasn’t able to get the noodle dressing to whisk as the peanut butter wouldn’t break down, so I put it in our Bullet blender. Next time I’ll add the ingredients straight to the blender and save myself a dish.