Peanut butter, ginger and honey make an easy, authentic-tasting sauce for Asian pork and noodles. If I have fresh ginger on hand, I grate 1/4 teaspoon to use in place of the ground ginger. —Lisa Varner, El Paso, Texas
Asian Pork Linguine
Asian Pork Linguine
Prep Time
15 min
Cook Time
15 min
Yield
5 servings
Ingredients
- 6 ounces uncooked linguine
- 2 teaspoons cornstarch
- 1/2 cup water
- 1/4 cup reduced-fat creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1 pound boneless pork loin chops, cubed
- 3 teaspoons sesame oil, divided
- 2 medium carrots, sliced
- 1 medium onion, halved and sliced
Directions
- Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
- In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Return pork to the pan. Drain linguine; add to the pan and stir to coat.
Nutrition Facts
1 cup: 376 calories, 13g fat (3g saturated fat), 44mg cholesterol, 358mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.
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