This spicy pork and soba noodles recipe is so easy to prepare and so tasty. We load our bowls up with chopped Thai chilis for extra heat.
This spicy pork and soba is absolutely loaded with flavor! The broth is prepared with chicken stock, sesame oil, Chinese cooking wine, fish sauce, soy sauce and lots of aromatics – like scallions, garlic, onion, and Thai chili peppers. It works so well with the flavor-rich browned pork.
In our pork and soba soup, we used bok choy to add greens to the soup, but you can use spinach, too! You can try this soba soup topped with a poached or soft-boiled egg. If you’re looking to cut calories in this soup, try it with ground chicken instead!
How to Make this Spicy Pork and Soba Noodles:
To make this recipe, you’ll start by browning the pork. Next, you’ll cook up your aromatics. From there, you’ll add the chicken stock and season it with fish sauce, cumin, and soy sauce and return the cooked pork back to the pot. Finally, you’ll cook up your soba noodles. Right before the soba noodles finish, you’ll toss your bok choy or spinach into the pot of broth and let it wilt.
To serve, simply divide the noodles between bowls and ladle that delicious broth on top!
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Spicy Pork and Soba Noodles
- 1½ pounds ground pork
- 2 teaspoons neutral cooking oil plus more if needed
- 4 Thai chili peppers trimmed and minced, divided
- 5 scallions trimmed and minced, divided
- 1 teaspoon crushed red pepper
- 1 teaspoon sesame oil
- 2 tablespoons Chinese cooking wine or water
- 1 yellow onion peeled and thinly sliced
- 4 cloves garlic minced
- 8 cups chicken stock plus more if needed
- 1 teaspoon ground cumin
- 1 teaspoon fish sauce
- 3 tablespoons soy sauce
- 16 ounces soba noodles
- 1 head of bok choy trimmed, rinsed and chopped
- Salt and pepper to taste
- More minced Thai chili peppers if desired
Brown the Pork:
- Heat the neutral cooking oil in a soup pot over medium heat. Once hot, add the pork and cook, breaking up with a wooden soon, until well-browned –about 10-15 minutes. Season with salt and pepper.
- Add half the minced Thai chili peppers, crushed red pepper. and the sesame oil. Cook another 3-4 minutes. Pour in the cooking wine or water and scrape up any browned bits stuck to the bottom of the pan. Transfer the cooked pork to a bowl.
Cook the Aromatics:
- If needed, add another teaspoon of oil to the pot over medium heat. Once hot, add the sliced onion. Cook for 6-8 minutes until softened and beginning to brown. Add the minced garlic, half the minced scallions, and the remaining minced Thai chili peppers and cook for 1-2 minutes until fragrant.
Cook the Soup Broth:
- Pour in the chicken stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a boil and season the broth with cumin, fish stock, and soy sauce. Reduce heat, add the cooked pork, and simmer 20 to 30 minutes. Taste and season to your preferences, adding more soy sauce, fish sauce, sesame oil, or crushed red pepper to taste.
Cook the Soba Noodles:
- Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse and set aside.
Cook the Bok Choy:
- Right before the soba noodles finish cooking, add the bok choy to the spicy pork broth. Cook for 4-5 minutes until the bok choy is bright green and just beginning to soften. Turn off the heat.
- Divide the cooked soba noodles between bowls and ladle the spicy pork broth on top. Garnish with the remaining minced scallions and more minced Thai chili peppers, if desired. Enjoy!