Chili-Crisp Pork & Asparagus Soba

Dinner · Lunch

Chili-Crisp Pork & Asparagus Soba

Chili crisp and tahini make a bold sauce for a bowl of soba, browned pork and asparagus. The asparagus cooks with the noodles for the last minute, keeping the stovetop work simple.
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Serves
4 servings

Bring it to the table

About this recipe.

Soba noodles with browned pork, crisp-tender asparagus and a creamy tahini-chili sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup chili crisp
  • 1/3 cup tahini
  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 12 oz dried soba noodles
  • 1 bunch asparagus (trimmed and cut into 2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1 lb ground pork
  • thinly sliced scallion greens (for serving)
  • toasted sesame seeds (for serving)

A creamy sauce without dairy

Tahini gives the chili sauce body, and a splash of noodle water helps it spread over the soba. Brown the pork before breaking it up so the bowl gets a savory roasted flavor.

At the table

Serve in shallow bowls with the scallions and sesame seeds scattered over each portion.

The cooking plan

How to make Chili-Crisp Pork & Asparagus Soba.

  1. Whisk the chili crisp, tahini, soy sauce and rice vinegar in a small bowl until combined.

  2. Boil the soba in a large pot of water, following its package timing. Add the asparagus when the noodles have about 1 minute left to cook. Reserve 1 cup of cooking water, then drain and rinse the noodles and asparagus under cool running water. Keep the empty pot nearby.

  3. Heat the vegetable oil in a skillet over medium-high heat. Spread the pork across the pan and leave for about 5 minutes to brown. Break it up with a wooden spoon and cook for about 3 minutes more, until cooked through to 160°F. Stir in the sauce and cook for 1 minute, scraping the browned bits from the pan.

  4. Put the pork mixture, noodles and asparagus in the reserved pot. Add 2/3 cup of the cooking water and warm over medium heat for about 2 minutes, tossing gently. Add more reserved water if needed to loosen the sauce.

  5. Divide among bowls and finish with scallion greens and sesame seeds.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chili-Crisp Pork & Asparagus Soba

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Soba noodles with browned pork, crisp-tender asparagus and a creamy tahini-chili sauce.
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Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    ⅓ cup chili crisp
  •  
    ⅓ cup tahini
  • 3 tablespoons soy sauce
  •  
    3 tablespoons unseasoned rice vinegar
  •  
    12 oz dried soba noodles
  •  
    1 bunch asparagus trimmed and cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  •  
    1 lb ground pork
  •  
    thinly sliced scallion greens for serving
  •  
    toasted sesame seeds for serving

Instructions
 

  1. Whisk the chili crisp, tahini, soy sauce and rice vinegar in a small bowl until combined.
  2. Boil the soba in a large pot of water, following its package timing. Add the asparagus when the noodles have about 1 minute left to cook. Reserve 1 cup of cooking water, then drain and rinse the noodles and asparagus under cool running water. Keep the empty pot nearby.
  3. Heat the vegetable oil in a skillet over medium-high heat. Spread the pork across the pan and leave for about 5 minutes to brown. Break it up with a wooden spoon and cook for about 3 minutes more, until cooked through to 160°F. Stir in the sauce and cook for 1 minute, scraping the browned bits from the pan.
  4. Put the pork mixture, noodles and asparagus in the reserved pot. Add 2/3 cup of the cooking water and warm over medium heat for about 2 minutes, tossing gently. Add more reserved water if needed to loosen the sauce.
  5. Divide among bowls and finish with scallion greens and sesame seeds.

Notes

Chili crisp varies in heat and saltiness. Taste the finished sauce before adding any extra seasoning.
Soba cooking times vary by brand; the asparagus needs only the final minute in the boiling water.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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