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Asian Pork Linguine

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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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Reviews

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Average Rating:
  • homeschmomof4
    Feb 8, 2021

    It was good! Loved being able to use pork a different way. There was enough sauce and hubby had two servings so it's a thumbs up to make again.

  • mdcs
    Feb 7, 2021

    This was easy and pretty good, but next time I'll double veggies (maybe something green too?) > Also was way to peanut-buttery for my taste. I will halve the peanut butter and double the ginger and garlic powder.

  • Mark
    Feb 5, 2021

    Easy - a taste sensation and affordable. If you love Asian style easy - and addicting...try this amazing recipe.

  • cbenne12
    Oct 25, 2013

    Quite tasty, but needed some more veggies and crushed cashews.

  • Dustbunnygirl
    Jan 13, 2013

    I made this as a make-ahead set of healthy freezer lunches for work. I modified it by using shirataki noodles instead of linguini and PB2 peanut butter instead of low-fat peanut butter and knocked 100 calories off. Have to disagree with previous posters about not having enough sauce. There was plenty to coat the dish.

  • sue
    Jan 10, 2013

    I made this with chicken. I agree with previous writer. Not enough sauce so I added a bit more water which diluted the sauce and made it a bit bland. Would make again but increase amounts of ginger, soy, peanut butter etc to give it proper taste.

  • Devilsfood
    Nov 6, 2012

    No comment left

  • bdieges
    Aug 4, 2012

    I will make this again, but double the sauce ingredients, with the noodles, there wasn't enough sauce to coat everything. Used a small garlic clove, instead of powder and fresh ginger. Also it needs a little heat, so I will stir fry a couple of dried red peppers until blackened, then remove from the oil, before cooking the pork. This would be good with chicken as well, maybe even shrimp.

  • shell9163
    Jan 15, 2012

    No comment left

  • mhoeffer
    Jul 16, 2010

    This was quite tasty. I used fresh ginger and added green beans from our garden. Next time I would definitely add in more veggies as there was plenty of sauce to go around.