Sesame-Ginger Pork & Sugar Snap Soba

1. Marinate the Pork

In a bowl, combine 1.5 tablespoons of soy sauce, 1.5 teaspoons of cornstarch, and 1.5 teaspoons of sesame oil. Add the pork strips and a pinch of freshly ground black pepper. Ensure the pork is evenly coated and has a glossy finish. Let it sit for 15 to 30 minutes.

2. Prepare the Sauce

In a small bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, the rice wine vinegar, and sugar. Set this aside.

3. Blanch the Sugar Snap Peas

Bring a large pot of water to a boil. Drop in the sugar snap peas and let them cook until they are tender-crisp, about 4 minutes. Using a slotted spoon, transfer the peas to a bowl, leaving the water boiling.

4. Cook the Soba Noodles

Add the soba noodles to the boiling water. Cook them until they are tender, about 4 minutes. Drain the noodles and then mix them with half of the prepared sauce, the blanched sugar snap peas, and most of the green onions. Toss everything together so that the noodles are evenly coated and glossy.

5. Stir-Fry the Pork

Heat the peanut oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the minced ginger and red pepper flakes. Stir until fragrant, about 30 seconds. Add the marinated pork to the pan. Stir-fry the pork until it's cooked through and lightly browned, about 2-3 minutes. Pour in the remaining sauce and let it cook for another 30 seconds to thicken.

6. Combine and Serve

Combine the pork and sauce with the noodles and vegetables. Toss everything together until well mixed. Divide the dish between two plates and sprinkle with the remaining green onions. Serve immediately.