Make the Pork Tenderloin with SautĆ©ed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)āone with Asian flavors, one with Mexican.
Recipe information
Yield
serves 4
Ingredients
Coarse salt
6 ounces soba noodles
1/4 cup soy sauce
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons toasted sesame oil
1 teaspoon finely grated peeled fresh ginger
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon crushed red-pepper flakes
1 pound roasted pork tenderloin (see page 205), thinly sliced
3 carrots, coarsely grated
1 red bell pepper, ribs and seeds removed, cut into strips
3 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces
Preparation
Step 1
Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain and rinse under cold water until cool.
Step 2
In a large bowl, whisk together soy sauce, lime juice, sesame oil, ginger, honey, garlic, and red-pepper flakes. Add noodles, pork, carrots, bell pepper, and scallions; toss to combine. Serve at room temperature, or chilled; garnish with lime wedges.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
