Fresh sliced pineapple makes a nice companion for this one-dish meal.
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)
How to Make It
Cook noodles according to package directions. Drain and rinse with cold water; drain.
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.
Quick, easy and delicious, other posters mentioned having pineapple too which I did and oh yes spot on with that, I only cook for myself so had to adjust accordingly which I thought was going to be easy but think I still over did it a little on the soy sauce but I will know next time, and yes there IS going to be a next time.
This was delicious. I served it with brown rice instead of noodles, and sauteed snow peas and bean sprouts on the side. I also used fresh ginger and went just slightly heavy on the chili sauce. Next time I might add just a wee bit more. So quick and easy to make, this one is definitely a keeper.
I have been making this for a couple of years now and LOVE it!! My oldest four kids (ages 8-14) all consider this to be one of their all time favorite meals. I always use fresh ginger and a variety of pepper strips. Last night I did not have the soba noodles and just overcooked some spaghetti...worked out great!