Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cha Soba Noodles with Ginger, Mushrooms, and Pork

Servings: 4

Cha soba noodles are subtly flavored with green tea and pair well with the spicy, gingery, tangy notes in the pork. Look for them where you buy noodles; if you can’t find cha, then substitute regular soba noodles.


  • 7 oz. cha or regular soba noodles
  • 2 Tbs. canola oil
  • 5 cups thinly sliced fresh shiitake mushrooms
  • 1 lb. ground pork
  • 1 tsp. crushed red pepper flakes
  • 1/4 cup finely minced fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup mirin
  • 1 cup thinly sliced scallions
  • 1/2 cup fresh cilantro leaves
  • 2 tsp. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 75
  • Sodium (mg): 1360
  • Carbohydrates (g): 75
  • Fiber (g): 5
  • Sugar (g): 13
  • Protein (g): 35


  • Cook the noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
  • Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden-brown and beginning to crisp on the edges, about 8 minutes. Transfer to a plate. Swirl the remaining 1 Tbs. oil in the same skillet. Add the pork and pepper flakes, and cook, breaking up the pork with a wooden spoon, until cooked through and no longer pink, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the soy sauce, vinegar, and mirin. Bring to a simmer while scraping up the bits on the bottom of the pan. Reduce the heat to medium low, and continue to cook until the liquid is reduced by about half. Transfer the pork mixture to a large bowl, tossing to help cool slightly. Add the scallions, cilantro, and mushrooms to the skillet, and cook until the scallions soften. Transfer to the bowl with the pork, and toss to combine.
  • Divide the reserved noodles among four plates, top with the pork and mushroom mixture, sprinkle with the sesame seeds, and serve.


Rate or Review

Reviews (2 reviews)

  • lynnebair | 07/19/2019

    After a trying day I was so glad I had planned to do this recipe. It was easy, didnt take long, and delicious. It only required basic Asian ingredients. Im not great at Asian cooking, but Id like to be better and I finally have the basic pantry. II didnt have fresh cilantro, though I love it. So I substituted mint which was quite good. I will
    definitely do this recipe again

  • FoodSage | 07/12/2019

    Made exactly as written with the addition of 1 tablespoon of minced garlic along with the ginger cooked on the side of the pan. It was a little drier than anticipated. Would add 1/2 cup chicken stock or broth to have more sauce to coat the noodles. Tasty though.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial