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Szechuan Pork

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)
Fresh sliced pineapple makes a nice companion for this one-dish meal.

Ingredients

  • 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)

Nutrition Information

  • calories 338
  • caloriesfromfat 23 %
  • fat 8.6 g
  • satfat 2.2 g
  • monofat 3.5 g
  • polyfat 1.9 g
  • protein 30.4 g
  • carbohydrate 36.8 g
  • fiber 1.7 g
  • cholesterol 63 mg
  • iron 2.9 mg
  • sodium 693 mg
  • calcium 40 mg

How to Make It

  1. Cook noodles according to package directions. Drain and rinse with cold water; drain.

    Slicing and Chopping Pepper
  2. 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.