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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 348.1
  • Total Fat: 10.1 g
  • Cholesterol: 67.1 mg
  • Sodium: 101.0 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 31.4 g

View full nutritional breakdown of Rumbamel's version of Thai Noodle Salad with Pork calories by ingredient
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Rumbamel's version of Thai Noodle Salad with Pork

Submitted by: RUMBAMEL

Introduction

I found this on SP today and it sounded great. I used pork instead of chicken, no cilantro or ginger. I also used chunky PB. I lowered the soy, upped the chicken broth and because of the kids, lowered the red pepper flakes as well. This was great, just make sure to eat it warm! ***The original recipe called for 1 red bell pepper, but I had 3 multi colored one already cut up so I used what I had. I found this on SP today and it sounded great. I used pork instead of chicken, no cilantro or ginger. I also used chunky PB. I lowered the soy, upped the chicken broth and because of the kids, lowered the red pepper flakes as well. This was great, just make sure to eat it warm! ***The original recipe called for 1 red bell pepper, but I had 3 multi colored one already cut up so I used what I had.
Number of Servings: 4

Ingredients

    -6 oz dry whole wheat pasta, like thin spaghetti or linguine
    -2 T low sodium soy sauce like Kikkoman
    -3/8 c Fat Free chicken broth like Aldi's Fit and Active
    -2T Skippy Natural Super Chunk peanut butter
    -1 T lime juice
    -1 t minced garlic
    -1/8 t crushed red pepper flakes
    -1.9 oz yellow bell peppers
    -.9 oz red bell peppers
    -1.95 oz green bell peppers
    -about 3/4 c chopped green onions
    -1 1/2 c chopped cooked pork loin

Directions

--While the pasta water is boiling you can cut your onions and bell peppers. Cook your pasta and meat at the same time. Cook pasta as directed and cook pork until done and no longer pink in the center.
--In a medium sauce pan combine the soy sauce, broth, peanut butter, garlic, lime juice and red pepper flakes over med/low heat until PB melts.

--In a large serving bowl, pour sauce over drained pasta to coat. Then add the meat, pepper and onions and toss. Serve warm.

--Made about 6 cups or 4 servings of 1 1/2 C each.

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user RUMBAMEL.






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