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

This Chinese-style pork ragout is tossed with noodles and topped with a sweet-sour relish that balances the heat.

Mark Scarbrough
Recipe by Cooking Light May 2007

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Yield:
4 servings (serving size: 1 cup noodle mixture and 6 tablespoons relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.

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  • To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.

  • Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.

Nutrition Facts

246 calories; calories from fat 37%; fat 10.1g; saturated fat 2.1g; mono fat 4.4g; poly fat 2.7g; protein 16.5g; carbohydrates 23.2g; fiber 2.4g; cholesterol 23mg; iron 1.2mg; sodium 624mg; calcium 38mg.
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