Pork and Noodles Recipe

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Pork and Noodles Recipe

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"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.

Ingredients

  • 6 tablespoons reduced-sodium soy sauce, divided
  • Dash ground ginger or 1/4 to 1/2 teaspoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 pound boneless pork loin, cut into 2-inch strips
  • 4 ounces uncooked thin spaghetti
  • 3 teaspoons canola oil, divided
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 2 large onions, sliced
  • 1 cup thinly sliced carrots
  • 1/3 cup sweet white wine or chicken broth
  • 4-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes

Directions

In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat. Yield: 6 servings.
Originally published as Pork and Noodles in Light & Tasty October/November 2001, p22

Nutritional Facts

1 cup: 276 calories, 7g fat (2g saturated fat), 50mg cholesterol, 663mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 6 tablespoons reduced-sodium soy sauce, divided
  • Dash ground ginger or 1/4 to 1/2 teaspoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 pound boneless pork loin, cut into 2-inch strips
  • 4 ounces uncooked thin spaghetti
  • 3 teaspoons canola oil, divided
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 2 large onions, sliced
  • 1 cup thinly sliced carrots
  • 1/3 cup sweet white wine or chicken broth
  • 4-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  1. In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
  2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat. Yield: 6 servings.
Originally published as Pork and Noodles in Light & Tasty October/November 2001, p22

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Reviews forPork and Noodles

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nataliepooh User ID: 1727 89908
Reviewed Dec. 9, 2011

"Very tasty, though I only used the chicken broth instead of the wine. I also doubled the amount of pasta, which stretched it nicely, but it would have been better with only 4 ounces. I thought 2 onions was way too much, so I only used one, and the kids picked them out of theirs. Be sure to slice the onions very thin, or they won't cook all the way through."

MY REVIEW
kjmatz User ID: 3235385 81124
Reviewed Jan. 6, 2010

"Very tasty - the sweet white wine adds a unique flavor. I think I would add mushrooms and snow peas next time for some added veggies."

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