1/4 lb lean pork thinly sliced
2 servings green tea soba noodles (trader joe's)
4 crimini mushrooms quartered
4 artichoke hearts (in water) quartered
8-10 leaves thai basil chiffonade
1/8 c water
1 clove garlic sliced
olive oil
cracked black pepper
marinade:
2 T soy sauce
1/2 T rice vinegar
1 T sesame oil
1 t sugar
cracked black pepper
combine marinade ingredients and pork and let sit for 15 min. meanwhile boil a pot of water. add the soba, cook 4-5 min and drain well. do not overcook.
heat a skillet over med-high heat. warm a few turns of olive oil in the pan, add garlic and saute for 30 secs. add the pork, reserving the marinade, and let fry on one side for 1-2 min. when dark pink, add the mushrooms and toss for 1 min. add the artichoke and leftover marinade, stir-fry gently for another min. deglaze the pan with water and let simmer until the sauce has thickened slightly. fold in the basil and take off from heat.
in a bowl, moisten drained soba with some olive oil and sauce from the pan. plate up with a bed of soba, then the pork on top. drizzle olive oil to glaze and a couple turns of the pepper mill. serves 2.
comments: the earthiness of the pork and crimini is complemented by the green note of the artichoke which is then perked up by the accent of strong thai basil. the soba provides heft to the dish but remains a very light pasta in terms of starchiness. you'll be able to pick out each ingredient as you taste but the flavors all complement each other extremely well. overall an earthy entree without the heaviness usually associated with these kind of dishes.
the salad on the side is pearl tomatoes with mini mozzarella balls, tossed with thai basil chiffonade, olive oil, balsamic, salt and cracked pepper. great acidity vs the creaminess of the cheese, but overall too overpowering as a prelude to the soy pork soba dish above. this would do well with a heartier main entree.
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