Thursday, April 5, 2012

Apricot-Hoisin Pork with Somen

Somen noodles are a thin wheat noodle used in Japanese cuisine.  If you can't find somen, try angel hair instead. This dish, made with Match pork, makes a quick weeknight supper. 

  • 4 ounces uncooked somen
  • 1/2 cup vegan chicken broth (prepared from Not Chick'n bouillon)
  • 1/2 cup apricot preserves
  • 1 tablespoon hoisin sauce (such as Whole Foods 365)
  • 2 teaspoons dark sesame oil
  • 1 pound Match pork, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
1. Whisk together the chicken broth, apricot preserves, and hoisin sauce in a bowl; set aside.

2. Heat the sesame oil in a large skillet over medium-high heat.  Divide the pork into 4 portions, shaping each into a 1/2-inch thick patty; sprinkle evenly with the salt and black pepper and add to the pan.  Cook for 2 minutes on each side.  Add the apricot mixture; bring to a boil.  Continue to cook for 8 minutes, until the sauce is reduced to 1/2 cup.

3. Meanwhile, cook the somen according to package directions (it generally takes about 3 minutes - much less time than Italian pasta).

4. Serve 1/2 cup cooked somen on each of 4 plates, and top each serving with 1 pork piece and 2 tablespoons of the apricot sauce.

Add snow peas or broccoli on the side to round out the meal.

Nutrition Info:
4 servings (1 pork piece, 2 tablespoons sauce, 1/2 cup somen), Calories 446 

Tasting Notes:
Great apricot and hoisin flavor to the sauce - just the right touch of sweetness.  The pork and somen paired really well together, but I didn't like plating one pork piece over each individual serving of plain noodles.  Next time, I would chop the cooked pork into small pieces, toss together in a big bowl with all the sauce and noodles, and stir snow peas and broccoli directly into the mix.  


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