Five-Spiced Pork and Soba Noodle Bowls

Five-Spiced Pork and Soba Noodle Bowls

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From: Diabetic Living Magazine

This Asian-inspired, one-bowl meal is chock full of vegetables, tender pork strips and soba noodles. Just before serving, the broth base is enhanced by the addition of a little orange juice.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces pork tenderloin, cut into very thin bite-size strips
  • 1½ teaspoons five-spice powder
  • ¼ teaspoon ground ginger
  • Nonstick cooking spray
  • 4 medium carrots, thinly sliced
  • 2 cups thinly sliced, stemmed shiitake and/or button mushrooms
  • 1 stalk celery, thinly sliced
  • 1 tablespoon canola oil
  • 3 cups water
  • 1 cup no-salt-added chicken broth
  • 4 ounces dry soba (buckwheat noodles)
  • 1 tablespoon flour
  • 1 tablespoon reduced-sodium soy sauce
  • 3 cups thickly sliced, trimmed bok choy
  • 2 cups snow peas, trimmed
  • ½ cup thinly sliced green onions
  • ¼ cup orange juice


  • Prep

  • Ready In

  1. In a medium bowl toss pork strips with five-spice powder and ginger. Coat an unheated 4- to 6-quart nonstick Dutch oven with cooking spray. Heat over medium-high heat. Add pork strips. Cook for 4 to 6 minutes or until pork is browned, stirring occasionally. Remove pork from pan and set aside.
  2. In the same pan cook carrots, mushrooms, and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add water and broth. Bring to boiling. Add soba; return to boiling and cook, uncovered, for 3 to 4 minutes or until noodles are just tender.
  3. Meanwhile, in a small bowl combine flour and soy sauce until smooth. Add to noodle mixture along with bok choy, snow peas, green onions and cooked pork. Cook and stir until just boiling; cook and stir for 1 minute more. Remove from heat. Stir in orange juice just before serving. Ladle mixture into four serving bowls.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 302 calories; 6 g fat(1 g sat); 5 g fiber; 37 g carbohydrates; 27 g protein; 98 mcg folate; 55 mg cholesterol; 7 g sugars; 13,079 IU vitamin A; 57 mg vitamin C; 124 mg calcium; 3 mg iron; 541 mg sodium; 968 mg potassium
  • Nutrition Bonus: Vitamin A (262% daily value), Vitamin C (95% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 1 vegetable

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