Asian Pork Linguine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
Peanut butter, ginger and honey make an easy, authentic-tasting sauce for Asian pork and noodles. If I have fresh ginger on hand, I grate 1/4 teaspoon to use in place of the ground ginger. —Lisa Varner, El Paso, Texas
Ingredients
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6 ounces uncooked linguine
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2 teaspoons cornstarch
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1/2 cup water
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1/4 cup reduced-fat creamy peanut butter
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon honey
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1/2 teaspoon garlic powder
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1/8 teaspoon ground ginger
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1 pound boneless pork loin chops, cubed
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3 teaspoons sesame oil, divided
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2 medium carrots, sliced
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1 medium onion, halved and sliced
Directions
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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.
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2.
In a large nonstick skillet or wok, 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 until thickened, about 2 minutes.
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3.
Return pork to the pan. Drain linguine; add to the pan and stir to coat.
Nutrition 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.
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