Asian Style Pork & Noodles
- Number of Servings: 4
Ingredients
• 1 1/2 cup orange juice • 1/2 cup hoisin sauce • 6 tbsp cider vinegar• 4 tbsp ketchup • pinch coarse salt • 1 large head broccoli • 1 bag wide egg noodle• 8 ounces sugar snap peas or snow peas, trimmed• 2 tablespoons vegetable oil• 1 pound boneless pork loin or tenderloin, sliced ½ inch thick, each slice cut thin• 3 tablespoons cornstarch
1. In a small bowl, stir together orange juice, hoisin sauce, vinegar ketchup, and salt; set sauce aside. Trim broccoli stalks, and thinly slice. Separate broccoli heads into florets.
2. In a large pot of boiling salted water, cook noodles until al dente according to the package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
3. In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Sauté pork until lightly browned and cooked through, tossing frequently, about 3 minutes.
4. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user GOODDEED.
2. In a large pot of boiling salted water, cook noodles until al dente according to the package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
3. In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Sauté pork until lightly browned and cooked through, tossing frequently, about 3 minutes.
4. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user GOODDEED.
Nutritional Info Amount Per Serving
- Calories: 590.8
- Total Fat: 16.9 g
- Cholesterol: 126.6 mg
- Sodium: 848.1 mg
- Total Carbs: 68.2 g
- Dietary Fiber: 6.0 g
- Protein: 42.4 g
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