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Pork Satay with Rice Noodles

 Pork Satay with Rice Noodles
I love the addition of peanut butter to savory recipes. Intensify the flavor by sprinkling with minced fresh cilantro and chopped peanuts for that restaurant-quality look and taste. —Stephanie Anderson, South Gardiner, Maine
6 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 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 water
  • 9 ounces uncooked thick rice noodles
  • Minced fresh cilantro and chopped peanuts, optional

Directions

  • 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.
  • 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.
  • Meanwhile, cook noodles according to package directions; drain. Serve

2 of 2

Pork Satay with Rice Noodles (continued)

Directions (continued)

  • with pork mixture. If desired, sprinkle with cilantro and peanuts.
  • Yield: 6 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer