Soba Noodle Salad with Pork and Peanut Sauce

This chilled soba noodle salad will be a colorful, flavor-packed addition to your table. The delicious, creamy peanut sauce serves as both the marinade and the dressing.

Course Entree Salad, Main Course

Cuisine Asian

Keyword Noodle Salad, Peanut Sauce, Pork Tenderloin, Soba Noodle

Prep Time 10

Cook Time 35

Marinating Time 4

Total Time 4 45

Servings servings

Calories 615kcal

Author Cara Harbstreet

Equipment

measuring cups and spoons
cutting board and sharpened chefs knife
gallon size ziplock bag
large pot
large colander
large mixing bowl
tongs and serving utensils
Baking Sheet
aluminum foil

Ingredients

Creamy Peanut Sauce

2/3 cup sweet chili sauce
1/3 cup peanut butter creamy
1/2 cup canned coconut milk
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp low sodium soy sauce
1 tbsp fresh grated ginger
4 cloves garlic, finely minced or at least one tablespoon

Soba Noodle Salad

1 lb pork tenderloin
7 oz soba noodles plus water for cooking
1 cup grated carrots
1 cup shredded red cabbage
1 cup shredded green cabbage
1/2 cup cilantro, chopped
2 small cucumbers thinly sliced
1/3 cup chopped peanuts
1 medium lime cut into wedges
sesame seeds garnish (optional)
hot peppers, sliced garnish (optional)

Instructions

For the Creamy Peanut Sauce

Add all ingredients to a measuring cup and whisk together until combined.
As written, recipe will yield approximately 1 1/2 cups. Divide into one 1/2 cup portion to use as the marinade and reserve the rest for serving.

For the Pork Tenderloin

Prepare the pork tenderloin by patting dry. Place in a sealed bag with 1/2 cup of the prepared sauce. Allow to marinade for at least four hours (or overnight if preferred).
When ready to cook, preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil. Transfer the pork tenderloin to the center of the sheet pan. If desired, spoon some of the remaining marinade over the tenderloin before placing on the center rack of your oven.
Bake, uncovered, for 30-35 minutes or until 145 degrees F in the center. Remove from the oven and allow to rest for 5-10 minutes before slicing into 3/4" thick medallions.

For the Soba Noodle Salad

Once the pork nears the end of cooking (last 5-10 minutes before removing from the oven), prepare the other ingredients for the soba noodle salad. To cook the soba noodles, bring a large pot of water to a rolling boil. Place the soba noodles in the water and cook for 2 1/2 to 3 minutes.
Strain in a large colander and run under cold water to rinse, cool, and stop the cooking process. Transfer to a large mixing bowl and add the prepared carrots, cabbage, sliced cucumbers, and cilantro. Drizzle with the creamy peanut sauce and use tongs to mix and combine until evenly coated.
To serve, place the sliced pork tenderloin on a bed of soba noodle salad. Drizzle with additional dressing, if desired, and garnish with crushed peanuts, sliced hot peppers, or sesame seeds (if using).

Notes

Pork tenderloins are often packaged and sold as a pack of two. Cook the remaining pork tenderloin within 5 days of opening the package, or freeze up to six months.

Store leftovers in an airtight container for 3-4 days. Serve chilled, no reheating needed. If desired, microwave the pork until warmed through then serve with the cold soba noodle salad.

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