Chinese Pork ‘n’ Noodles
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan
Ingredients
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6 ounces uncooked angel hair pasta
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3 tablespoons hoisin sauce
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2 tablespoons reduced-sodium soy sauce
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2 teaspoons sesame oil
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1 pork tenderloin (1 pound), halved and thinly sliced
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3 teaspoons canola oil, divided
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3/4 cup julienned sweet red pepper
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3/4 cup halved fresh snow peas
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1/2 cup sliced onion
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1 cup sliced cabbage
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1/4 cup minced fresh cilantro
Directions
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1.
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
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2.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
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3.
Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts
1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 64mg cholesterol, 550mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.
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