Soba Noodle and Pork Casserole
This is not your mom’s creamy noodle casserole. After this dish, miso cream sauce will be your new go-to sauce for everything. It only has 3 ingredients, it’s perfectly seasoned and creamy, and just thick enough to hold up to a good noodle. The creaminess is complemented by the crunchiness of the peanuts and panko in this casserole and the green onion and cilantro brighten it up. Make this dish gluten-free by replacing the panko with extra peanuts and using gluten-free miso. We think Togarishi– a Japanese 7-spice blend found at Asian markets– is worth the buy, but if you cannot find it use Chinese 5-spice.
Active Time: 20 Mins
Total Time: 35 Mins
Yield: Serves 6 (serving size: 2 cups)
Ingredients
- 2 (8-oz.) pkg. soba noodles
- 1 pound thinly sliced pork loin (about 1/4-inch thick), cut into 1/2-inch-thick strips
- 1 1/2 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 1/2 tablespoon sesame oil, divided
- 2 1/2 cups thinly sliced red bell peppers (from 3 medium bell peppers)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic (about 3 garlic cloves)
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