Cold Soba Noodles With Vietnamese Pork

• 3 tablespoons chopped green onions, divided
• 2 tablespoons dark sesame oil, divided
• 4 teaspoons fish sauce, divided
• 1 tablespoon reduced-sodium tamari
• 2 teaspoons brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound boneless pork cutlets, trimmed and cut into 1/2-inch-thick strips
• 8 ounces uncooked organic soba noodles
• 2 tablespoons rice wine vinegar
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 3 cups chopped napa (Chinese) cabbage
• 1/2 cup finely chopped red bell pepper
• Cooking spray

1. Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
2. Cook noodles according to package directions, omitting salt and fat. Drain.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.

green onions, dark sesame oil, fish sauce, tamari, brown sugar, freshly ground black pepper, pork cutlets, noodles, rice wine vinegar, chile paste, cabbage, red bell pepper, cooking spray

Taken from www.myrecipes.com/recipe/cold-soba-noodles-with-vietnamese-pork (may not work)