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Pork and Noodles

 Pork and Noodles
"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 ServingsPrep: 10 min. + marinating Cook: 20 min.


  • 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.

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Pork and Noodles (continued)

Nutritional Facts: One serving (1 cup) equals 276 calories, 7 g fat (2 g saturated fat), 50 mg cholesterol, 663 mg sodium, 29 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.