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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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4 11 16
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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

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

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:2-1/2 starch, 3 lean meat 2 fat

Directions

  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.


Reviews for Asian Pork Linguine

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
cbenne12
Reviewed Oct. 25, 2013

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

MY REVIEW
Dustbunnygirl
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."

MY REVIEW
suegab7
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."

MY REVIEW
bdieges
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."

MY REVIEW
mhoeffer
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."

MY REVIEW
offerman62
Reviewed Jan. 17, 2010

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

MY REVIEW
joanneharrington
Reviewed Dec. 22, 2009

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

MY REVIEW
foag
Reviewed Oct. 9, 2009

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

MY REVIEW
kafordyce
Reviewed Jun. 17, 2009

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

MY REVIEW
tropical10
Reviewed Mar. 29, 2009

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

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