- 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
- 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. 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.
- Return pork to the pan. Drain linguine; add to the pan and stir to coat. Yield: 5 servings.
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
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"Quite tasty, but needed some more veggies and crushed cashews."
"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."
"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."
"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."