- Prep time 20 minutes
- Total time 3 hours & 20 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Vegetable Soba Noodles (recipe, this page):
Preheat oven to 350°F; place rack in centre of oven. Place flour in shallow bowl or on plate; dredge pork, shaking gently to remove excess. In Dutch oven, heat oil over medium heat. Cook pork, 4 shanks at a time, turning halfway through cooking time, until each side is golden, about 4 minutes. Transfer pork to plate; set aside.
Reduce heat to low. In Dutch oven, add lemongrass and galangal, lime leaves, if using, Bird’s eye pepper and curry paste; cook, stirring occasionally, for 2 to 3 minutes. Add fish sauce and sugar; cook for 1 minute. Stir in broth and coconut milk. Add reserved pork, cover and transfer to oven. Cook for 3 hours. Serve over Vegetable Soba Noodles with a generous helping of broth.
Vegetable Soba Noodles
MAKES 4 SERVINGS | HANDS-ON TIME 20 MINUTES | TOTAL TIME 30 MINUTES
- 1 250 g pkg soba noodles
- 2 tbsp toasted sesame oil
- 8 stalks Chinese broccoli (gai lan), cut in 1-inch pieces (see Did You Know?)
- 1 sweet red pepper, cut in 1-inch strips
- 1 sweet yellow pepper, cut in 1-inch strips
- 2 cups bean sprouts
- salt and pepper
- 1/2 cup chopped fresh cilantro
In saucepan of boiling water, cook noodles according to package directions, about 5 minutes. Drain; set aside. In large skillet, heat sesame oil over medium heat. Add Chinese broccoli, red and yellow peppers; cook, stirring occasionally, for 2 minutes. Add bean sprouts; cook for 1 minute; season with salt and pepper. Toss with cooked soba noodles; sprinkle with cilantro.
PER SERVING about 380 cal, 13 g pro, 8 g total fat (1 g sat. fat), 64 g carb (5 g dietary fibre, 4 g sugar), 0 mg chol, 150 mg sodium, 4.5 mg iron.
DID YOU KNOW?
Gai lan, or Chinese broccoli, consists mostly of stems and flat leaves—it bears little resemblance to the broccoli we typically find in North American grocery stores. Gai lan can be found in some international supermarkets and food emporiums. You can replace it in this recipe with bok choi or rapini.
Galangal root is a very fragrant cousin of ginger used in Thai cooking. It can be found in some international supermarkets. If you can’t find it, replace it with the same amount of ginger.
Nutritional facts Per serving: about
- Iron 4 mg
- Fibre 0 g
- Sodium 1,225 mg
- Sugars 5 g
- Protein 8 g
- Calories 325
- Total fat 27 g
- Cholesterol 20 mg
- Saturated fat 18 g
- Total carbohydrate 13 g