Name: Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 3 tablespoons low-sodium tamari or soy sauce, divided; 2 tablespoons maple syrup or honey, divided; 1 tablespoon fish sauce, divided; 1 tablespoon neutral vegetable oil; 3-4 teaspoons sriracha, divided, plus more for serving; 2 garlic cloves, divided; 1 pound pork tenderloin, trimmed and cut into 1 ½-inch chunks; 1 teaspoon coarsely chopped ginger; ½ cup creamy natural peanut butter; 2 tablespoons fresh lime juice; Salt, to taste; ½ cup water, plus more as needed; 8 ounces soba noodles or spaghetti; 1 small red bell pepper, very thinly sliced; ½ small English cucumber, very thinly sliced; 1 cup lightly packed coarsely chopped fresh cilantro and/or mint, plus more for serving; ¼ cup thinly sliced scallions; ¼ cup finely chopped peanuts

Oh, I can’t wait to share this Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe with you! It’s one of those dishes that looks fancy enough to impress guests but is actually really straightforward to pull off—even on a busy weeknight. What I love most is how well the pork soaks up the marinade, keeping every bite tender and flavorful, while the peanut dressing adds this rich, nutty zing that just ties everything together perfectly.

This recipe is a total crowd-pleaser, especially when you want something a little different from the usual grilled meat and salad. It works beautifully for summer cookouts or cozy dinners when you’re craving a meal that feels fresh, vibrant, but totally satisfying. Plus, the soba noodles bring a lovely, slightly nutty chewiness that balances the juicy pork and the crunchy veggies in the salad—talk about harmony on a plate!

Ingredients You’ll Need

All the ingredients in this Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe come together to create an irresistible balance of savory, sweet, tangy, and spicy notes. Here are a few tips to keep in mind while shopping to get the best flavors:

Low-sodium tamari or soy sauce: Choosing low-sodium helps you control the saltiness without losing depth in the marinade.
Maple syrup or honey: I love how maple syrup adds a subtle earthiness, but honey works just as well if that’s what you have.
Fish sauce: This little ingredient packs a punch of umami; it’s worth adding even if it feels unusual at first.
Neutral vegetable oil: Look for oils like grapeseed or sunflower—something light that won’t overpower the other flavors.
Sriracha: Start with less if you’re spice-sensitive, you can always amp it up when serving.
Garlic cloves: Fresh garlic is key for that aromatic punch in both the marinade and dressing.
Pork tenderloin or boneless skinless chicken thighs: Pork tenderloin is my go-to for juiciness and tenderness, but chicken thighs add a nice twist if you prefer.
Fresh ginger: Coarsely chopped for bite-sized bursts of freshness.
Creamy natural peanut butter: Use natural peanut butter without added sugar to keep the peanut dressing rich and smooth.
Fresh lime juice: Freshly squeezed is definitely best—it brightens the whole dish.
Salt: Just a pinch, as the tamari and fish sauce add saltiness.
Water: Crucial for thinning out the peanut dressing to the perfect consistency.
Soba noodles or spaghetti: Soba has that wonderful nutty taste, but spaghetti acts as a great easy substitute.
Red bell pepper and English cucumber: Thinly sliced for crunch and freshness in the noodle salad.
Fresh cilantro and/or mint: I like mixing both for a fresh herbal pop.
Thinly sliced scallions: Adds a mild onion flavor without overpowering.
Finely chopped peanuts: These add texture and crunchy contrast; don’t skip them!

Variations

I’m all for making this Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe your own. Depending on the season or what feels good, here are some ways I’ve switched it up that you might want to try too.

Variation: I’ve swapped pork for chicken thighs or tenderloin on a whim, and both work beautifully—chicken adds a juicier texture while pork feels a bit leaner.
Variation: For a vegan twist, tempeh cubes marinated in the same sauce grill up wonderfully, and swapping peanut butter with a tahini-based dressing works just as well.
Variation: If you’re not a fan of soba, spiralized zucchini noodles give it an extra refreshing crunch that is perfect for hot days.
Variation: When I’m feeling adventurous, I add chopped fresh chili or switch sriracha for sambal oelek for a different kind of heat.

How to Make Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe

Step 1: Marinade Magic for Maximum Flavor

Start by whisking together 3 tablespoons low-sodium tamari, 2 tablespoons maple syrup, 1 tablespoon fish sauce, 1 tablespoon neutral vegetable oil, 3 teaspoons sriracha, and one minced garlic clove. This combination is where the flavor journey begins—it’s salty, sweet, umami-rich, and with a subtle kick. Toss in the pork chunks, making sure they’re well coated, then cover and marinate for at least 30 minutes to let those flavors soak in. If you have more time, an hour or two is even better for maximum juiciness.

Step 2: Preparing the Peanut Dressing

For the dressing, combine ½ cup creamy peanut butter with 2 teaspoons tamari, 2 teaspoons maple syrup, 2 teaspoons fish sauce, 1 minced garlic clove, 1 teaspoon chopped ginger, 3 teaspoons sriracha, 2 tablespoons fresh lime juice, and ½ cup water. Whisk it all until smooth, adding more water if needed so it’s pourable but still rich. This dressing is the star partner to the pork and noodles—it’s nutty, tangy, and has that perfect subtle heat. I like to taste it as I go, adjusting lime or sriracha to my mood.

Step 3: Cooking the Pork Kebabs

Thread your marinated pork chunks onto skewers, then grill or broil them for about 3-4 minutes per side until nicely charred and cooked through. Keep an eye on them because pork tenderloin cooks fast and you want them juicy, not dry. If you’re indoors, a grill pan works great too—just make sure it’s hot before adding your skewers for a perfect sear. You’ll know they’re done when the juices run clear and the outside has a lovely caramelized color.

Step 4: Cooking and Dressing the Noodles

While the pork cooks, boil your soba noodles (or spaghetti) according to package instructions, then drain and rinse under cold water to stop cooking. Toss the noodles with the thinly sliced red bell pepper, cucumber, cilantro, mint, and scallions. Pour your peanut dressing over everything and mix gently to coat all the noodles and veggies nicely. This is where the cool freshness balances out the warm, spicy pork kebabs perfectly.

How to Serve Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe

The image shows two dishes placed on a white marbled surface. On the left, there is a white bowl filled with a colorful noodle salad, featuring thin beige noodles mixed with green leafy vegetables, thin round cucumber slices, diced red bell peppers, and sprinklings of crushed nuts. Two wooden spoons with patterned handles rest inside the bowl. To the right, there is a white rectangular plate holding five skewers of grilled meat pieces. The meat is browned with visible grill marks, giving it a slightly charred texture. The plate has some sauce or oil stains under the skewers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always finish this dish with a generous sprinkle of finely chopped peanuts and extra fresh herbs—cilantro and mint boost that fresh herbal vibe I love here. If I’m feeling fancy or entertaining, a wedge of lime on the side is perfect for those who want an extra zesty kick. A drizzle of sriracha over the top is also a must in my book—because who doesn’t want a bit more heat?

Side Dishes

I like to keep sides light and crisp with this meal. Something like a simple green salad with a citrus vinaigrette or even some steamed edamame makes an ideal companion. Occasionally, I serve it with grilled corn or a crunchy Asian slaw when I want to bump up the crunch factor. These sides feel fresh and let the pork kebabs and peanut dressing really shine.

Creative Ways to Present

One time, I decided to serve these pork kebabs over a bed of soba noodle salad in individual glass bowls for a party—it looked elegant and guests loved seeing all the colorful layers. Another fun idea is to arrange the skewers on a large platter surrounded by the noodle salad, fresh herbs, and little bowls of sriracha and lime wedges, turning it into a lively shared feast. Presentation doesn’t have to be complicated; sometimes adding edible flowers or a sprinkle of toasted sesame seeds takes it to the next level.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in separate containers—one for the cooked pork kebabs and another for the soba noodle salad with dressing. This helps keep the noodles from getting soggy overnight. When stored properly in airtight containers, the pork and noodles stay fresh in the fridge for up to 2 days and still taste fantastic.

Freezing

If I plan ahead, I sometimes freeze the marinated, raw pork chunks before cooking. They freeze really well and I just thaw them overnight in the fridge before threading onto skewers and grilling. I don’t recommend freezing the cooked noodles, though—they tend to get mushy when thawed.

Reheating

To reheat the pork kebabs, I gently warm them in a skillet over medium heat so they don’t dry out. You can also pop them under the broiler for a minute or two to revive that grilled char. I prefer to eat the noodles cold or at room temperature, so I usually leave the salad as is or toss it again with a splash of lime juice to freshen it up before serving.

FAQs

Can I make this Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe gluten-free?

Absolutely! Just be sure to use gluten-free tamari instead of soy sauce, and double-check the labels on your fish sauce and peanut butter to avoid hidden gluten. Soba noodles sometimes contain wheat, so you might want to substitute with rice noodles or gluten-free spaghetti.
How long should I marinate the pork for the best flavor?

Ideally, let the pork marinate for at least 30 minutes to 1 hour. I’ve found that even quick 30-minute marinades infuse enough flavor, but an hour or two really lets the juices soak in and keeps the pork tender when grilled.
Can I use chicken instead of pork?

Yes! Boneless, skinless chicken thighs or tenderloin are great substitutes. They absorb the marinade beautifully and stay juicy after grilling.
Is there a way to make the peanut dressing less spicy?

Definitely. You can reduce or omit the sriracha in the dressing or serve extra on the side, so everyone can control their heat level. Adding a little more lime juice or a touch of sugar can also balance the spice nicely.
How should I store leftover kebabs and noodles?

Store the grilled pork kebabs and the soba noodle salad separately in airtight containers in the fridge. This keeps the noodles from getting soggy, and both components stay fresh for up to 2 days.

Final Thoughts

This Juicy Marinated Pork Kebabs with Peanut Dressing and Soba Noodles Recipe is truly one of my kitchen favorites because it hits every note—juicy, tangy, spicy, and fresh. Whether you’re cooking for yourself or guests, it’s a dish that lets you impress without stress, and it comes together with ingredients that might already be sitting in your pantry. I hope you give this a try soon—I promise those tender pork bites and creamy peanut dressing will keep you coming back for more!