Pork Satay with Rice Noodles Recipe
- 1-1/2 pounds boneless pork loin chops, cut into 2-inch pieces
- 1/4 teaspoon pepper
- 1 medium onion, halved and sliced
- 1/3 cup creamy peanut butter
- 1/4 cup reduced-sodium soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 9 ounces uncooked thick rice noodles
- Minced fresh cilantro and chopped peanuts, optional
- 1. Sprinkle pork with pepper. Place in a 3-qt. slow cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add broth. Pour over onion. Cook, covered, on low 4-6 hours or until pork is tender.
- 2. Remove pork from slow cooker and keep warm. Skim fat from cooking juices; transfer cooking juices to a large skillet. Bring to a boil. In a small bowl, mix cornstarch and water until smooth and add to pan. Return to a boil; cook and stir 2 minutes or until thickened. Add pork; heat through.
- 3. Meanwhile, cook noodles according to package directions; drain. Serve with pork mixture. If desired, sprinkle with cilantro and peanuts. Yield: 6 servings.
1 serving equals 411 calories, 14 g fat (4 g saturated fat), 55 mg cholesterol, 700 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer