Soba Noodle Casserole
Nothing beats a cozy casserole, especially when it's full of Asian flavors.
- 2 pkg soba noodles
- 1 lb pork loin thinly sliced
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 1/2 tsp sesame oil
- 2 1/2 cups red bell peppers thinly sliced
- 1 tbsp fresh ginger grated
- 1 tbsp garlic minced
- 2 tsp shicimi togarashi Japanese spice blend
- 2 cups heavy cream
- 2/3 cup white miso
- 1/2 cup butter unsalted
- 2 cups scallions thinly sliced
- 1 cup roasted salted peanuts chopped
- 1 1/2 cups Japanese-style breadcrumbs
- 1/4 cup fresh cilantro leaves roughly chopped
- 1/4 cup wasabi peas crushed
- lime wedges
Preheat your oven to 425°F and cook the soba noodles based on the package directions, then drain and place in a large bowl.
Sprinkle the pork with a half teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet on medium-high. Add pork to skillet, and cook while stirring often (this'll prevent sticking) until done, 5 to 7 minutes. Add the pork to the noodles and the wipe skillet clean.
Heat your remaining half tablespoon of sesame oil in a skillet on medium-high; add the bell peppers, and cook while occasionally stirring until they become slightly tender, about 3 to 5 minutes. Stir in ginger, garlic, and togarashi and continue cooking until fragrant, about 2 minutes. Add that to the noodle mixture.
Bring cream, miso, and butter to a boil in a different big saucepan over medium-high, stirring occasionally. Take it off the heat and gently stir it into the noodle mixture.
Add scallions, peanuts, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper to the noodle mixture and give a toss to coat. Pour the mixture into a 5-quart baking dish. Sprinkle with panko, and bake in your preheated oven until the panko is golden, about 15 minutes. Top with cilantro and wasabi. If you like, serve with lime wedges.