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Sweet-and-Sour Soba Noodles with Snow Peas and Ground Pork

Servings: 4

If you want a little heat, stir some spicy garlic chile paste or red chile sauce into the noodles.


  • 2 tsp. sesame or peanut oil
  • 1 lb. ground pork
  • 1 Tbs. minced fresh ginger
  • Kosher salt
  • 1 qt. chicken broth
  • 6 Tbs. fresh lime juice
  • 1/4 cup orange marmalade
  • 1/4 cup rice vinegar
  • 1 Tbs. soy sauce
  • 1/2 lb. snow peas, strings removed, halved diagonally (about 3 cups)
  • 8 oz. buckwheat soba noodles, cooked according to package directions
  • 2 cups mung bean sprouts
  • 1/2 cup thinly sliced scallions

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 80
  • Sodium (mg): 1940
  • Carbohydrates (g): 68
  • Fiber (g): 1
  • Sugar (g): 20
  • Protein (g): 32


Heat the oil in a large, deep skillet over medium-high heat until shimmering. Add the pork, ginger, and 1 tsp. salt. Cook, stirring often, until the pork is cooked through and any liquid has evaporated, 8 to 10 minutes.

Meanwhile, in a large bowl, stir together the broth, lime juice, marmalade, vinegar, soy sauce, and 1-1/2 tsp. salt.

Add the snow peas to the pork, and cook, stirring often, for 2 minutes. Pour in the broth mixture, and bring to a boil, scraping up any browned bits. Season to taste with salt.

Divide the noodles and bean sprouts among 4 large, deep bowls. Pour the hot broth mixture over the noodles, garnish with scallions, and serve.


Rate or Review

Reviews (1 review)

  • Pattymc12 | 04/14/2021

    This should just be labeled as sour soba noodles. The sauce needs a thickener as well more sweet or less sour. Using low sodium chicken broth as well as soy, it was plenty salty without an adding any.

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