Since we had some extra pork tenderloin from our Sunday meal, we made this recipe tonight so that we could have an easy meal to prepare since TJ was running and Paula had to work. It was called Soba Noodle Salad with Pork, Snap Peas and Radishes…although we left out the radishes.

Cook at least 6 ounces of soba noodles according to the package directions. Add 1 1/2 cups of sugar snap peas during last 1 minute of cooking. Drain the noodles and snap peas and then rinse with cold water. Combine 2 1/2 tablespoons of lime juice, 1 tablespoon of soy sauce, 2 teaspoons of toasted sesame oil, a little sambal oelek or chili garlic paste, and salt in a large bowl. Add the noodle and snap pea mixture, radishes – if desired, fresh chopped mint – if available, and 2/3 – 1 pound of chopped pork slices. Toss gently to combine and just enjoy!

This was really simple and very tasty! TJ and I added a little Sriracha for some additional heat!