Pork Strips with Peanut Sauce and Rice Noodles

Pork Strips with Peanut Sauce and Rice Noodles Recipe
Rice noodles soak up liquid quickly, so if you're not serving immediately, reserve about 1/4 cup cooked sauce, and add to remaining pork mixture just before serving, tossing gently.

Yield:

4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)

Recipe from

Nutritional Information

Calories 461
Caloriesfromfat 31 %
Fat 15.8 g
Satfat 4 g
Monofat 4.1 g
Polyfat 1.7 g
Protein 29.6 g
Carbohydrate 49.9 g
Fiber 2.3 g
Cholesterol 73 mg
Iron 2 mg
Sodium 563 mg
Calcium 28 mg

Ingredients

1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic (such as Sambal oelek)
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1 (6-ounce) package rice noodles
1/2 cup thinly sliced green onions
Lime wedges (optional)

Preparation

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.

Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.

Note:

Michele Powers,

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note