Spicy Teriyaki Noodles with Pork and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces uncooked spaghetti 4 green onions 1/2 tablespoon sesame oil 1 cup thinly sliced red bell pepper 1 can sliced water chestnuts3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips 1 (3 1/2-ounce) package mushrooms, sliced 1/3 cup low-sodium teriyaki sauce 4 teaspoons chili garlic sauce (such as Lee Kum Kee)
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, water chestnuts and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNWAT.
Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, water chestnuts and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNWAT.
Nutritional Info Amount Per Serving
- Calories: 480.4
- Total Fat: 10.9 g
- Cholesterol: 67.2 mg
- Sodium: 2,064.0 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 4.0 g
- Protein: 33.5 g
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