"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
- 6 tablespoons reduced-sodium soy sauce, divided
- 1/4 to 1/2 teaspoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 pound boneless pork loin, cut into 2-inch strips
- 4 ounces uncooked thin spaghetti
- 3 teaspoons canola oil, divided
- 4 cups thinly sliced napa (Chinese) cabbage
- 2 large onions, sliced
- 1 cup thinly sliced carrots
- 1/3 cup sweet white wine or chicken broth
- 4-1/2 teaspoons sugar
- 1/4 teaspoon crushed red pepper flakes
- In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
- In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat. Yield: 6 servings.
Originally published as Pork and Noodles in Light & Tasty October/November 2001, p22
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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