Chinese Pork 'n' Noodles Recipe
- 6 ounces uncooked angel hair pasta
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 pork tenderloin (1 pound), halved and thinly sliced
- 3 teaspoons canola oil, divided
- 3/4 cup julienned sweet red pepper
- 3/4 cup halved fresh snow peas
- 1/2 cup sliced onion
- 1 cup sliced cabbage
- 1/4 cup minced fresh cilantro
- 1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
- 2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
- 3. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Yield: 4 servings.
1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 550 mg sodium, 43 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchange: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.
Reviews for Chinese Pork 'n' Noodles
"This was tasty but I think I will use rice noodles next time ."
"Love this recipe. It's requested frequently by my family."
"Just made this and it was great! I made a little extra sauce and used rice noodles."
"My family and I didn't like this recipe. Maybe I overcooked the noodles because they were mushy and it ruined everything. The pork was the only good thing."
"This was very good and quite easy. I did some modifications. I used ramen noodles instead of angel hair and I added red pepper flakes for some heat. Really Good"
"I liked this, but my family said it was just ok. I know it needed a little something, but I don't know what. Maybe it needed the bell pepper and onions...I couldn't add them because my husband can eat them."
"I had made this twice for far and loved it! First time I didn't but the cabbage in and it was good. The second time I threw in some water chestnuts, yellow pepper, green pepper, orange pepper and fresh snap peas. It was great. We will def be making this more."
"Great recipe! I subbed carrots (shredded/julienned) for the cabbage, as hubby doesn't like it. Also added about 2 tsp. minced garlic.The fresh cilantro is a great idea! We loved the flavour of it so much, we added extra. Thanks!"
"This looks good! A substitute for hoisin sauce is equal amounts of ketchup and molasses."
"This is an excellent recipe! Very good! The only thing I changed was instead of buying hoisin sauce, I used Szechuan sweet & sour BBQ sauce. This is now one of our favorite Asian recipes!"
"I teach school and my special needs class made this recipe easily and it was great. We used whole grain omega-3 pasta. They all enjoyed tremendously."
"The flavor is a bit mild, and more sauce would be better. The sauce for this is delicious, and I might try it again with chicken or beef."
"Delicious, made it healthier w/ whole wheat noodles, flavors weren't very strong so I'd add more spice & sauce next time."
"Hoisin sauce is Chinese barbeque sauce. It's tasty."
"Sounds great, but I'm with Eva... where do I find the hoisin sauce, and what is it?Janay"
"Eva2:You can find hoisin sauce in the Asian food section of your grocery store."
"Would love to make this, I'm always looking for stir-fry recipes but were do you find hoisin sauce?"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer