Pork Strips with Peanut Sauce and Rice Noodles

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 31%
  • Fat: 15.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.6g
  • Carbohydrate: 49.9g
  • Fiber: 2.3g
  • Cholesterol: 73mg
  • Iron: 2mg
  • Sodium: 563mg
  • Calcium: 28mg

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

  1. Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.
  2. 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.
  3. 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.
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