Recipe Image

Five-Spiced Pork and Soba Noodle Bowls

  • 30 m
  • 45 m
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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/24/2019