Teriyaki Pork and Vegetables with Noodles

Teriyaki Pork and Vegetables with Noodles Recipe
Becky Luigart-Stayner; Jan Gautro

Try this 25-minute recipe for a sweet-and-savory spin on stir-fried noodles.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 444
Caloriesfromfat 27 %
Fat 13.5 g
Satfat 4.1 g
Monofat 4.6 g
Polyfat 2.7 g
Protein 26.3 g
Carbohydrate 51.9 g
Fiber 3.1 g
Cholesterol 55 mg
Iron 3.4 mg
Sodium 633 mg
Calcium 40 mg

Ingredients

8 ounces uncooked 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
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

Preparation

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

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

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 cooking liquid, 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.

Jeanne Kelley,

Cooking Light

November 2007
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