Soba Noodles with Pork and Shiitake Meatballs in Pear Ginger Glaze

Instructions

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   1. In a large bowl, combine the ground pork, chopped shiitake mushrooms, 2 chopped scallions, 2 minced garlic cloves, half of the grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, the egg, breadcrumbs, and black pepper until evenly mixed.

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   2. Shape the mixture into 16 evenly sized meatballs and place them on a tray. For more even cooking, let them rest in the refrigerator for 10 minutes while you prepare the sauce.

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   3. Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning so they cook evenly. They should reach a safe internal temperature of 160°F/71°C. Transfer to a plate.

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   4. In the same skillet, add the remaining garlic and the rest of the ginger. Cook for 30 seconds. Stir in the grated pear, honey, rice vinegar, remaining soy sauce, water, and remaining sesame oil. Cook over medium heat for 3 minutes.

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   5. Add the cornstarch slurry to the skillet and stir until the sauce thickens and turns glossy, about 1 minute. Return the meatballs to the skillet, coat them with the glaze, and cook on low for 2 to 3 more minutes so they absorb the flavor.

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   6. Meanwhile, cook the soba noodles in a pot of boiling water according to the package time, usually 4 to 5 minutes. Drain and briefly rinse under warm water to remove excess starch.

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   7. In another skillet or in a clear area of the same skillet, sauté the baby spinach for 1 to 2 minutes until wilted. Toss the spinach with the soba noodles so they stay light and separate.

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   8. Divide the soba noodles and spinach among 4 plates. Top with the glazed pear-ginger meatballs. Finish with the remaining 2 sliced scallions and the toasted sesame seeds before serving.