This was a pretty easy meal to make. I didn’t have any soba noodles, so I used whole wheat spaghetti instead. This was nice and spicy and we really enjoyed it.
Cooking Light June 2008
Fresh sliced pineapple makes a nice companion for this one-dish meal.
Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
Amount per serving:
Calories from fat: 23%
Saturated fat: 2.2g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.9g
Big Flavors Rating: 4 Stars