SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 340.4
  • Total Fat: 3.9 g
  • Cholesterol: 45.0 mg
  • Sodium: 975.5 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 25.9 g

View full nutritional breakdown of Asian Style Pork with Noodles calories by ingredient
Report Inappropriate Recipe

Asian Style Pork with Noodles

Submitted by: SLCOLMAN


Number of Servings: 8

Ingredients

    1 lb pork tenderloin
    10 medium fresh mushrooms
    1 12 oz package broccoli cole slaw
    6 cloves garlic, chopped
    8 scallions,
    2 tsp fresh grated ginger
    4 tbs soy sauce
    4 tbs hoisin sauce
    2 tsp hot chili garlic sauce
    1 tbs cornstarch
    1 cup beef broth
    1 14 oz package Medallion Instant Egg Noodles

Directions

Thinly slice the pork tenderloin into bite sized pieces.
In a small bowl mix together the soy sauce, hoisin sauce, hot chili garlic sauce, and grated ginger.
Toss the meat well in the above mixture and allow to set in the refrigerator at least 1 hour but up to overnight.
Cook the instant egg noodles according to package directions.
Meanwhile chop the garlic, slice the mushrooms, and slice the green onions on the bias into about 1/2 inch sized pieces
In a large preheated skillet or wok add just the meat leaving as much of the liquid behind, but do not throw this away.
Once the meat is browned and cooked through add in the chopped garlic, sliced scallions, broccoli cole slaw mix, and mushrooms.
Saute for a few minutes to get the veggies tender crisp.
Add the beef broth and cornstarch to the reserved liquid the meat was marinated in, stir well to make a slurry.
Add the cooked noodles to the skillet and toss well to combine.
Add the liquid mixture and continue to toss the ingredients until the sauce is the desired thickness.
Makes 8 portions.

Number of Servings: 8

Recipe submitted by SparkPeople user SLCOLMAN.





TAGS:  Beef/Pork |

Great Stories from around the Web


Rate This Recipe