My dinner this evening was absolutely fantastic! I’m hesitant to call it Wendalicious, because it was not my recipe – I found it in this month’s issue of Cooking Light, my favorite magazine in the world! I’ve been a subscriber for 12 years now, and it’s been worth every single penny of the subscription price.

Anyhoo, the recipe is called Cold Soba Noodles with Vietnamese Pork (link directs you to the recipe at I served it with a side of Snow Pea and Carrot Slaw. If you pick up the August 2008 issue of the magazine, you can find the slaw recipe there (really, I’m just too lazy to go downstairs and get the magazine).

Tonight’s secret ingredient, which I will NEVER leave out of Asian recipes again is FISH SAUCE (also known as nước mắm – though I haven’t a clue how to pronounce it). It adds just the right amount of umami to the dish, and really enhances the flavor. Here are photos of tonight’s delish dish – are you hungry yet?

Snow Pea and Carrot SLaw
Snow Pea and Carrot Slaw
Cold Soba Noodles w/ Vietnamese Pork
Cold Soba Noodles w/ Vietnamese Pork