2 tablespoons mirin (rice wine) or sweet white wine
8 ounces low-sodium soba noodles
4 scallions, thinly sliced on the diagonal
1⁄2 cup chopped roasted peanuts
Cover shiitakes with 1 cup hot water, and let stand for 15–30 minutes or until soft. Strain, reserving soaking liquid. If mushrooms are whole, remove and discard stems and thinly slice caps.
In a large saucepan, combine mushroom-soaking liquid, shiitakes, broth, garlic, and ginger. Bring to a boil, reduce heat, and simmer.
Cut pork into thin, 2-inch strips. Heat oil in a large, heavy skillet, and cook pork until just cooked through, 3–4 minutes. Sprinkle with five-spice powder; cook for 1 minute, stirring to coat. Transfer to a plate. Add wine to skillet, scraping up browned bits. Add shredded cabbage and tamari; cook for 3 minutes, until cabbage is just wilted.
Meanwhile, cook noodles in a large pot of boiling water al dente. Drain and divide among four bowls; top with broth, and then cabbage, pork, scallions, and peanuts, dividing evenly. Serve immediately.
Five-Spice Pork Noodle Bowl with Shiitakes and Napa Cabbage
Amount Per Serving
Calories 501Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 3g15%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Total Carbohydrates 58g19%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.