Chilled Pasta with Pork and Herbs

Name: Chilled Pasta with Pork and Herbs
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Spaghetti (1.4 mm); 150 grams Very thinly sliced pork; 6 Shiso leaves; 6 Mitsuba; 2 Myoga ginger; 2 ★Umeboshi; 1 tbsp ★Soy sauce; 1 tbsp ★Lemon juice; 2 tbsp ★Olive oil

cookpad.japan @cookpad_jp

This pasta is a popular summertime dish in our household.

Boil the pasta a little bit longer than instructed on the package.
"Chilled Pasta with Tomato & Chicken" Breast Recipe by Yuuyuu0221

This pasta is a popular summertime dish in our household.

Boil the pasta a little bit longer than instructed on the package.
"Chilled Pasta with Tomato & Chicken" Breast Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

This pasta is a popular summertime dish in our household.

Boil the pasta a little bit longer than instructed on the package.
"Chilled Pasta with Tomato & Chicken" Breast Recipe by Yuuyuu0221

This pasta is a popular summertime dish in our household.

Boil the pasta a little bit longer than instructed on the package.
"Chilled Pasta with Tomato & Chicken" Breast Recipe by Yuuyuu0221

Saved

Ingredients

2 servings

200 gramsSpaghetti (1.4 mm)
150 gramsVery thinly sliced pork
6Shiso leaves
6Mitsuba
2Myoga ginger
2★Umeboshi
1 tbsp★Soy sauce
1 tbsp★Lemon juice
2 tbsp★Olive oil

Saved

Steps

1

Pound the umeboshi (with the seed removed). Combine the ★ ingredients in a bowl. Boil the pork and chill in cold water. Drain excess water.
2

Boil the pasta. Julienne the shiso, cut the mitsuba into 3 cm long pieces, julienne the myoga ginger.
3

Once the pasta has boiled, cool it under running water. Drain the water and add 1 tablespoon of olive oil.
4

Place the pasta on a dish and top with the mitsuba, myoga ginger, and shiso. Lastly, pour over the umeboshi dressing.