LIVE
Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Michele Powers
Recipe by Cooking Light July 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

461 calories; calories from fat 31%; fat 15.8g; saturated fat 4g; mono fat 4.1g; poly fat 1.7g; protein 29.6g; carbohydrates 49.9g; fiber 2.3g; cholesterol 73mg; iron 2mg; sodium 563mg; calcium 28mg.
Advertisement