Pork and Noodles
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
YIELD: 6 servings.
"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.
Ingredients
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6 tablespoons reduced-sodium soy sauce, divided
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1/4 to 1/2 teaspoon minced fresh gingerroot
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2 garlic cloves, minced
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1 pound boneless pork loin, cut into 2-inch strips
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4 ounces uncooked thin spaghetti
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3 teaspoons canola oil, divided
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4 cups thinly sliced napa (Chinese) cabbage
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2 large onions, sliced
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1 cup thinly sliced carrots
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1/3 cup sweet white wine or chicken broth
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4-1/2 teaspoons sugar
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1/4 teaspoon crushed red pepper flakes
Directions
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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.
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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.
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