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
Chinese Pork ‘n’ Noodles
Chinese Pork ‘n’ Noodles
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 6 ounces uncooked angel hair pasta
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 pork tenderloin (1 pound), halved and thinly sliced
- 3 teaspoons canola oil, divided
- 3/4 cup julienned sweet red pepper
- 3/4 cup halved fresh snow peas
- 1/2 cup sliced onion
- 1 cup sliced cabbage
- 1/4 cup minced fresh cilantro
Directions
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
- 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.
- 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.
