Teriyaki Pork and Vegetables with Noodles

Oxmoor House
Teriyaki Pork and Vegetables with NoodlesRecipe
Photo: Oxmoor House
The sweet-savory flavor of teriyaki sauce is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions, elements of the bottled teriyaki sauce Americans know today.
4 servings (serving size: about 1 3/4 cups)


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8 ounces uncooked gluten-free spaghetti
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
1 (3 1/2-ounce) package shiitake mushrooms, sliced
1/3 cup low-sodium teriyaki sauce {Check for Gluten}
4 teaspoons chili garlic sauce {Check for Gluten}


1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water; keep warm.

2. Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup pasta water, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Created date

November 2011

Nutritional Information

Calories 377
Fat 8.4 g
Satfat 1.8 g
Monofat 2.9 g
Polyfat 2 g
Protein 21.1 g
Carbohydrate 52.2 g
Fiber 1.1 g
Cholesterol 50 mg
Iron 4.5 mg
Sodium 469 mg
Calcium 66 mg