This flavorful dish is excellent for lunch or as a smaller side along an entree. It features a duo of Soba style noodles and then topped with wonderful pieces of raw vegetables and cooked julienned pork chops and sautéed thin eggplant strips, a dual of white and black sesame seeds and a blend of sweet scramble eggs. To finish it, ladle over all this robust sauce right before serving. Grab your chop sticks or your dinner fork and dig in. —Nancy Manlove
Boneless Pork Loin Chops, trimmed of excess fat and cut into 1/2 inch strips
Olive Oil, reserving 1 teaspoon for cooking eggs
ground black pepper
eggplant, julienned strips
large pinch granulated white sugar
medium sized carrot, peeled and julienned
spring onions, cut thin diagonally, reserving 2 teaspoons for garnish
white sesame seeds, reserving 1 teaspoon
black sesame seeds, reserving 1 teaspoon
fresh cilantro leaves, reserving several sprigs for plating garnish
Kikkoman Soy Sauce
1 1/2 teaspoons
sesame seed oil
ginger, grated fine and it's juices
bunch of Japanese style buckwheat noodles (darker brown)
bunch of Japenese style some wheat noodles (white)
In This Recipe
Season pork loin strip pieces with salt, pepper and garlic powder. Heat olive oil in medium sized non-stick skillet over medium-high heat and brown under not longer pink about 8 minutes. Place strips in a large bowl.
Using the same skillet cook the eggplant strips under tender but still firm over medium heat for 5 minutes, stirring gently to avoid mashing over sticking. Add oil if needed. Remove to plate with cooked pork strips.
Beat eggs until bright yellow in a small bowl and place 1 teaspoon of oil in pan and add in eggs covering the bottom of the skillet. Sprinkle the surface with the white sugar and allow the eggs to lightly brown and look look an omelette before is it rolled or flipped. Remove to a cutting board and cut into long strips about 1/2 inch wide.
Boil the noodles according to the package directions, drain and rinse under cold water. Allow the noodles to cool . Place in a large bowl.
Layer the julienned eggplant and carrots atop. Place the cooked pork strips and eggplant strip atop. Sprinkle with green onions and sesame seeds and chopped cilantro leaves.
While the pork cooks, prepare the robust sauce by mixing the soy sauce, fish sauce, vinegar, sesame seed oil, garlic, and ginger in a small bowl. Whisk until well blended.
To serve, place a portion of the cooked noodle- pork mixture in a bowl and ladle a portion of the prepared sauce atop. Sprinkle with reserved seeds, cilantro leaves and green onion slices. Serve!