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Ponzu Soba with Roasted Pork

Thin slices of roasted coriander pork meet ginger ponzu soba, cool vegetables, and herbs in a bright, balanced noodle bowl.

Roasted pork slices top ginger ponzu soba with cucumber, carrot, snap peas, scallions, and herbs.

This bowl pairs savory roasted pork with buckwheat noodles and crisp, cool vegetables. Ponzu supplies citrus and salt in one bottle, while a measured soy-citrus-vinegar blend can stand in when it is unavailable.

Roast for juicy slices

A dry surface and a simple coriander seasoning let the pork brown without a heavy crust. Check the center with a thermometer and remove the tenderloin at 145 F, then give it a full rest before cutting across the grain.

Rinse for springy noodles

Soba can turn soft if it continues cooking after draining, so rinse it briefly under cool water as soon as it is just tender. The rinse also clears surface starch, helping the dressing cling lightly instead of turning pasty.

A coriander-seasoned pork tenderloin roasts on a sheet pan before it is rested and sliced. — The seasoned tenderloin roasts while the noodle bowl components are prepared.

Keep the sauce bright

Ponzu gives the dressing citrus acidity and savory depth in one pour. When a bottle is not on hand, soy sauce, rice vinegar, and lemon juice form a complete replacement; choose that blend instead of adding it alongside ponzu.

Use contrast in the bowl

Cucumber, carrot, and snap peas bring a crisp counterpoint to the tender pork and soft noodles. Thin cuts make them easy to pick up with chopsticks and keep the bowl fresh without weighing it down.

Tender pork slices and crisp vegetables sit over lightly dressed soba noodles. — A slice of rested pork sits over lightly dressed soba and crisp vegetables.

Assemble at the last moment

Divide the dressed noodles first, then arrange the vegetables and pork so their colors and textures remain visible. Scallions, cilantro, and sesame finish the bowls with fresh aroma and a small toasted note.

Ponzu Soba with Roasted Pork

4 servings

60 minutes total

Ingredients

• 1 1/2 lb pork tenderloin, silver skin removed
• 1 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground coriander
• 12 oz dried soba noodles
•
• 1 tbsp finely grated fresh ginger
• 2 tsp toasted sesame oil
• 4 scallions, thinly sliced
• 1 medium English cucumber, cut into thin matchsticks
• 1 medium carrot, peeled into ribbons
• 6 oz sugar snap peas, thinly sliced on the diagonal
• 1/2 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds

Method

Heat the oven
Set a rack in the center and heat the oven to 425 F. Line a rimmed sheet pan with foil for easy cleanup and set a small saucepan of water nearby for the noodles.
Look for: The oven is fully heated before the pork begins roasting.
Season the pork
Pat the tenderloin dry and rub it with neutral oil, salt, pepper, and ground coriander. Tuck the thin tail underneath so the roast is closer to an even thickness.
Look for: The surface is dry and evenly coated, with the tapered end folded under.
Roast to safe doneness
Set the tenderloin on the sheet pan and roast at 425 F for about 20 to 25 minutes, turning once if one side browns more quickly. Begin checking at 18 minutes; remove it when the center reaches 145 F on an instant-read thermometer.
Look for: The center reaches 145 F and the outside is lightly browned, not dried out.
Rest and slice the pork
Move the pork to a clean board and rest it for 10 minutes, allowing the temperature to remain safe while the juices settle. Slice thinly across the grain just before assembling the bowls.
Look for: The resting juices settle on the board and the slices are moist with no raw center.
Cook and rinse the soba
Bring a saucepan of water to a boil, add the soba, and cook according to the package until just tender, usually 4 to 6 minutes. Drain and rinse briefly under cool water, tossing gently to remove excess starch and stop the cooking.
Look for: The noodles are supple but still springy, with no starchy foam clinging to them.
Prepare crisp vegetables
While the pork rests and noodles cook, slice the cucumber and snap peas thinly, peel the carrot into ribbons, and slice the scallions; keep the herbs and vegetables cool and crisp.
Look for: The vegetables are in bite-size pieces that can be lifted easily with noodles.
Make the ponzu dressing
Whisk the ponzu with ginger and sesame oil. If ponzu is unavailable, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp lemon juice instead, then add the same ginger and sesame oil; use one dressing branch only.
Look for: The dressing tastes bright and savory, with ginger evenly distributed.
Dress the noodles
Toss the drained soba with the dressing until the strands are lightly coated, then fold in half of the scallions and cilantro. Keep the noodles glossy rather than pooling sauce in the bowl.
Look for: Each noodle strand has a light sheen and the herbs remain fresh green.
Assemble the bowls
Divide the soba among four bowls and arrange the cucumber, carrot ribbons, snap peas, and sliced pork over the noodles. Finish with remaining scallions, cilantro leaves, and toasted sesame seeds, then serve promptly.
Look for: The vegetables remain distinct and crisp, and pork slices sit over rather than buried in the noodles.