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