Asian Pork Linguine Recipe
Asian Pork Linguine Recipe photo by Taste of Home
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Asian Pork Linguine Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1 cup: 376 calories, 13g fat (3g saturated fat), 44mg cholesterol, 358mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.


  1. 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.
  2. 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. Stir-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.
  3. Return pork to the pan. Drain linguine; add to the pan and stir to coat. Yield: 5 servings.
Originally published as Asian Pork Linguine in Healthy Cooking April/May 2009, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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cbenne12 User ID: 7424916 98200
Reviewed Oct. 25, 2013

"Quite tasty, but needed some more veggies and crushed cashews."

Dustbunnygirl User ID: 7085327 98199
Reviewed Jan. 13, 2013

"I made this as a make-ahead set of healthy freezer lunches for work. I modified it by using shirataki noodles instead of linguini and PB2 peanut butter instead of low-fat peanut butter and knocked 100 calories off. Have to disagree with previous posters about not having enough sauce. There was plenty to coat the dish."

suegab7 User ID: 3530504 210564
Reviewed Jan. 10, 2013

"I made this with chicken. I agree with previous writer. Not enough sauce so I added a bit more water which diluted the sauce and made it a bit bland. Would make again but increase amounts of ginger, soy, peanut butter etc to give it proper taste."

bdieges User ID: 3064751 178840
Reviewed Aug. 4, 2012

"I will make this again, but double the sauce ingredients, with the noodles, there wasn't enough sauce to coat everything. Used a small garlic clove, instead of powder and fresh ginger. Also it needs a little heat, so I will stir fry a couple of dried red peppers until blackened, then remove from the oil, before cooking the pork. This would be good with chicken as well, maybe even shrimp."

mhoeffer User ID: 3125923 111455
Reviewed Jul. 16, 2010

"This was quite tasty. I used fresh ginger and added green beans from our garden. Next time I would definitely add in more veggies as there was plenty of sauce to go around."

offerman62 User ID: 3868536 179405
Reviewed Jan. 17, 2010

"I'm so excited to have come across this recipe"

joanneharrington User ID: 4145867 183012
Reviewed Dec. 22, 2009

"My family loved the mix of flavors, especially when using fresh ginger and garlic."

foag User ID: 2647017 183009
Reviewed Oct. 9, 2009

"I used rice noodles instead of linguine....and it was simply amazing."

kafordyce User ID: 736753 111454
Reviewed Jun. 17, 2009

"I used reduced fat crunchy peanut butter and topped the dish with a few peanuts...very tasty"

tropical10 User ID: 3583102 164822
Reviewed Mar. 29, 2009

"This is one of my favorite new recipes. Will making it often."

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