Spicy Teriyaki Noodles with Pork and Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Teriyaki Noodles with Pork and Vegetables calories by ingredient
Submitted by:

Introduction

A quick and easy recipe for left over pork, shrimp or chicken. A quick and easy recipe for left over pork, shrimp or chicken.
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 chestnuts
    3 (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)



Directions

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.

Rate This Recipe