Sesame Ginger Pork with Wasabi Soba Noodles

This Sesame Ginger Pork with Wasabi Soba Noodles is a delicious combination of Asian-inspired flavors and textures. Pork tenderloin is marinated in a sweet-savory soy sauce mixture, roasted, and then sliced and served over an addicting bowl of wasabi-flavored soba noodles. Holy moly. So much flavor! You will love this one.

Are you ready for a flavor bomb meal? Because this is it.

This Sesame Ginger Pork with Wasabi Soba Noodles is a fabulous combination of Asian-inspired tastes and textures. Oh my gosh, it is so good!

It starts with marinating pork tenderloin – the marinade is a riff on one of my mom’s recipes that we enjoyed a ton growing up. Her original does not call for any hot sauce, but I thought the heat would work really well with the sticky-sweet soy sauce marinade. 

Guess what? I was right. It is heavenly! A little sweet, a little heat, salty and savory – everything you want in one bite.

The marinated pork tenderloin I grew up with was reserved for special occasions. Along with my mom’s killer marinade for flank or skirt steak, it was up there in the rotation of family faves. And with good reason. It’s a cinch to throw together (most of the ingredients are probably in your pantry), and it yields a super flavorful and tender cut of meat.

To make this a meal, I wanted to incorporate a noodle. I love stir-fried noodles of any kind, and my husband and I adore the flavor and heat of wasabi (as in, we love that horseradish “feels like someone kicked you in the nose” experience, haha), and so I thought making a wasabi-based sauce for the noodles would be delish.

Guess what? I was right again. Yes!

The soba noodles here are coated in a gingery, garlicky wasabi soy mixture that I could literally drink. It’s so flavorful. I also add in some sliced cucumber (they add a nice crunchy and cooling effect) and scallions. A sprinkling of sesame seeds seals the deal on an incredible meal.

Let’s get into how to make it happen.

Ingredients You Need to Make this Sesame Ginger Pork with Wasabi Soba Noodles:

For the Pork:

• Pork tenderloin
• Soy sauce
• Avocado oil
• Brown sugar
• Toasted sesame oil
• Sriracha hot sauce
• Fresh garlic
• Fresh ginger
• Scallions

For the Noodles:

• Soba noodles (whole wheat spaghetti works in a pinch)
• Avocado oil
• Fresh garlic
• Fresh ginger
• Soy sauce
• Honey
• Toasted sesame oil
• Prepared wasabi paste
• English cucumber
• Toasted sesame seeds, for garnish
• Scallions, for garnish

How to Make This Sesame Ginger Pork with Wasabi Soba Noodles:

For the Pork:

• Combine the soy sauce, oil, sugar, sesame oil, hot sauce, scallions, garlic, and ginger in a large bowl or baking dish. Add the pork, submerge in the marinade, cover and refrigerate for 6-8 hours.
• Remove the pork from the fridge and allow it to sit at room temperature for at least 15 minutes. Meanwhile, pour the marinade into a small saucepan and bring to a boil. Once boiling, reduce to a simmer, and allow to cook for 15-20 minutes. It should thicken and cook down slightly (this also makes it safe to use again).
• Preheat the oven to 425°F. Pat the pork dry with paper towels and place on a roasting rack in a shallow baking dish. Drizzle the pork lightly with avocado oil and season with salt and pepper. Roast for 20-30 minutes, brushing with the boiled marinade a couple times while baking, until the internal temperature on a meat thermometer reads 140°F.
• Remove from the oven, tent with tin foil, and allow the meat to rest for 10-15 minutes before slicing. The internal temperature should go up to around 145°F during this time. Thinly slice and keep warm (tent with foil) until you are ready to serve.

For the Noodles:

• While the pork is roasting/resting, cook the noodles until el dente in salted boiling water. Drain completely and set aside.
• Heat the oil in a large skillet or wok and when hot, add the garlic and ginger. Cook for 30 seconds and then add the noodles, soy sauce, and honey. Stir-fry everything for 1 minute.
• Whisk the wasabi paste with a couple tablespoons of water in a small bowl.
• Remove the pan from the heat, add the wasabi mixture and a drizzle of sesame oil. Add in the sliced cucumber and half of the scallions and sesame seeds. Toss the noodles to coat and taste for seasonings (adjust as needed).
• To serve, put the warm noodles in serving bowls, top with the thinly sliced pork, and then garnish everything with the remaining scallions and toasted sesame seeds. Serve immediately while warm.

I absolutely love this one. It’s one for the books!

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