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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 10.3 g
  • Cholesterol: 60.3 mg
  • Sodium: 286.2 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 28.0 g

View full nutritional breakdown of Asian Pork & Pasta calories by ingredient
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Asian Pork & Pasta

Asian Pork & Pasta

Number of Servings: 6


    1/2 lb Angel Hair
    1/2 c thinly sliced green onions, green part only
    1 tbls sesame oil
    1/2 c reduced-sodium, fat free chicken or vegetable broth
    2 tsp cornstarch
    2 tsp reduced-sodium soy sauce, divided
    1 pork tenderloin (about 1 pound), trimmed
    2 tbls hoisin sauce
    1 tsp shredded fresh ginger
    2 tsp minced garlic
    2 tsp olive oil
    1 c snow peas, strings removed
    1 c bell pepper strips (about 1/4 inch thick)
    1 c coarsely shredded carrots


Could use Linguine or Spaghetti instead of Angel Hair... Or any other pasta as well.


1. Cook pasta according to package directions. Drain; return to pan. Toss with green onions and sesame oil; set aside.
2. In small bowl, stir together broth and cornstarch until cornstarch is dissolved. Stir in 1 teaspoon soy sauce; set aside.
3. Cut pork into 1/4-inch thick slices. In small bowl, stir together hoisin sauce, shredded ginger, garlic and remaining 1 teaspoon soy sauce. Add pork; stir to coat completely. Set aside.
4. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add snow peas; cook and stir 1 minute. Add bell pepper and carrots; cook and stir 2 to 3 minutes until vegetables are crisp-tender. Remove from skillet.
5. Add half of pork to same skillet; cook and stir 2 minutes, just until cooked through. Remove from skillet. Repeat with remaining pork. (If pork is sticking to pan, add additional oil, 1 teaspoon at a time.) Return cooked pork to skillet. Stir cornstarch mixture to combine. Add to pork. Cook and stir until thickened and clear. Return vegetables to skillet and heat through.
6. Serve pork and vegetables over pasta.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SERENDIPITYFR0G.

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