Broccoli-Pork Stir-Fry with Noodles Recipe

Broccoli-Pork Stir-Fry with Noodles Recipe
Broccoli-Pork Stir-Fry with Noodles Recipe photo by Taste of Home
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Broccoli-Pork Stir-Fry with Noodles Recipe

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I combined several recipes to come up with this one that my family loves. It is not only quick and delicious but healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. —Joan Hallford, North Richland Hills, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked whole wheat linguine
  • 2 tablespoons cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 green onions, chopped
  • 1-1/2 teaspoons canola oil
  • 1 pork tenderloin (1 pound), cut into bite-size pieces
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1-1/2 pounds fresh broccoli florets (about 10 cups)
  • 1 tablespoon sesame seeds, toasted

Directions

Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.
Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
Serve over linguine; sprinkle with sesame seeds. Yield: 4 servings.

Test Kitchen tips
  • Try this as a cold noodle salad for lunch.
  • Don't limit yourself with veggies. Carrots, snap peas and sprouts would all go great in this!
  • Originally published as Broccoli-Pork Stir-Fry with Noodles in Taste of Home February/March 2018

    Nutritional Facts

    1 serving: 376 calories, 8g fat (2g saturated fat), 64mg cholesterol, 595mg sodium, 47g carbohydrate (4g sugars, 9g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

    • 6 ounces uncooked whole wheat linguine
    • 2 tablespoons cornstarch
    • 3 tablespoons reduced-sodium soy sauce
    • 1-1/2 cups reduced-sodium chicken broth
    • 3 green onions, chopped
    • 1-1/2 teaspoons canola oil
    • 1 pork tenderloin (1 pound), cut into bite-size pieces
    • 1 tablespoon minced fresh gingerroot
    • 3 garlic cloves, minced
    • 1-1/2 pounds fresh broccoli florets (about 10 cups)
    • 1 tablespoon sesame seeds, toasted
    1. Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.
    2. In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.
    3. Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
    4. Serve over linguine; sprinkle with sesame seeds. Yield: 4 servings.

    Test Kitchen tips
  • Try this as a cold noodle salad for lunch.
  • Don't limit yourself with veggies. Carrots, snap peas and sprouts would all go great in this!
  • Originally published as Broccoli-Pork Stir-Fry with Noodles in Taste of Home February/March 2018

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