Teriyaki Pork and Vegetables with Noodles

Becky Luigart-Stayner; Jan Gautro
The sweet-savory flavor of teriyaki sauce in this Teriyaki Pork and Vegetables with Noodles recipe is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions—elements of the bottled teriyaki sauce Americans know today.

Yield:

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

Recipe from

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.

Note:

Jeanne Kelley,

November 2007