Japanese Pork-Noodle Bowl

Cooking Light
5 servings (serving size: 1/2 cup spaghetti and 2 1/4 cups broth mixture)

Ingredients

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6 cups water
3 cups (2-inch) sliced green onions (about 10)
2 cups (2-inch) julienne-cut carrot (about 1/2 pound)
1 1/2 cups sake (rice wine)
1/2 cup low-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon crushed red pepper
1 (1 1/2-inch) piece peeled fresh ginger, sliced
1 1/2 pounds boned pork loin, cut into 1/2-inch slices
1 (10-ounce) package fresh spinach, chopped (about 8 cups)
2 1/2 cups hot cooked whole-wheat spaghetti (about 5 ounces uncooked pasta)

Preparation

Combine the first 8 ingredients in a large Dutch oven, and bring vegetable mixture to a boil. Partially cover, reduce heat, and simmer over low heat 20 minutes. Add pork. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes or until pork is tender. Remove ginger slices with a slotted spoon, and discard. Add spinach, and cook 1 minute or until wilted. Place spaghetti into each of 5 large bowls, and top with broth mixture.

Created date

March 1999

Nutritional Information

Calories 385
Caloriesfromfat 25 %
Fat 10.7 g
Satfat 4 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 36 g
Carbohydrate 35.9 g
Fiber 8.2 g
Cholesterol 78 mg
Iron 5.9 mg
Sodium 938 mg
Calcium 140 mg