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Asian Pork Linguine

Asian Pork Linguine
Peanut butter, ginger and honey make a decadent sauce for this noodle toss. "If I have fresh ginger on hand, I grate 1/4 tsp. to use in place of the ground ginger."
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked linguine
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/4 cup reduced-fat creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1 pound boneless pork loin chops, cubed
  • 3 teaspoons sesame oil, divided
  • 2 medium carrots, sliced
  • 1 medium onion, halved and sliced

Directions

  • Cook linguine according to package directions. For sauce, in a small
  • bowl, combine cornstarch and water until smooth. Whisk in the peanut
  • butter, soy sauce, honey, garlic powder and ginger until blended;
  • set aside.
  • In a large nonstick skillet or wok coated with cooking spray,
  • stir-fry pork in 2 teaspoons oil until no longer pink. Remove and
  • keep warm. Stif-fry carrots and onion in remaining oil until
  • crisp-tender. Stir the sauce and add to the pan. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • Return pork to the pan. Drain linguine; add to the pan and stir to
© Taste of Home 2013

2 of 2

Asian Pork Linguine (continued)

Directions (continued)

  • coat. Yield: 5 servings.
Nutrition Facts: 1 cup equals 376 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 358 mg sodium, 39 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013