Ingredients
½cupchicken stock,or low-sodium broth
¼cupsoy sauce,plus 2 tbsp
1tbspDijon mustard
1tbspunseasoned rice vinegar
1tspAsian sesame oil
½tspchili oil
1medium carrot
1lbthin dried chuka soba noodles,or egg noodles
2tbspvegetable oil
¾lbpork,boneless
salt and freshly ground pepper
3tbspfresh ginger,finely slivered
1small green bell pepper
4shiso leaves
2scallions
1cupmung bean sprouts
Preparation
In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil, and chili oil.
In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate.
Add the noodles to the pot and cook for about 5 minutes, stirring, until they are al dente. Drain the noodles and return them to the pot.
Fill the pot with cold water and swish the noodles to cool them. Drain and repeat.
Transfer the cooled noodles to a colander and lift them occasionally with fingers to help dry them out.
In a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper, and cook over high heat for about 2 minutes, without stirring, until browned on the bottom.
Stir a few times, then add the ginger and stir-fry over moderately high heat for about 2 minutes until fragrant. Add the bell pepper and carrot and stir-fry for 1 minute.
Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions, and bean sprouts and toss until heated through.
Transfer to a large, shallow bowl and serve. Enjoy!
