- 2 teaspoons shichimi togarashi (Japanese spice blend)
- 2 cups heavy cream
- 2/3 cup white miso
- 1/2 cup (4 oz.) unsalted butter
- 2 cups thinly sliced scallions (from 2 bunches)
- 1 cup roasted salted peanuts, chopped
- 1 1/2 cups panko (Japanese-style breadcrumbs)
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup wasabi peas, crushed
- lime wedges (optional)
How to Make It
Step 1
Preheat oven to 425°F. Cook soba noodles according to package directions; drain and place in a large bowl.
Step 2
Sprinkle pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add pork to skillet, and cook, stirring often (to prevent sticking) until done, 5 to 7 minutes. Add pork to noodles; wipe skillet clean.
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