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Asian-Style Noodles with Pork and Vegetables

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Asian-Style Noodles with Pork and Vegetables

This tasty one-skillet meal is so quick and easy it'll be on your table in less than 30 minutes.

Ingredients

Servings  4  

  • 16 ounces frozen Asian-style stir-fry vegetables
  • 2 teaspoons canola or corn oil
  • 1 pound pork tenderloin, cut into bite-size pieces
  • 2 tablespoons grated peeled gingerroot
  • Cooking spray
  • 2 cups thinly sliced green cabbage OR
  • 2 cups thinly sliced baby bok choy
  • 4 garlic cloves, minced
  • 2 14.5-ounce cans fat-free, low-sodium chicken broth
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 3-ounce package ramen noodles, seasoning pack discarded, broken into 4 to 6 handfuls
  • 1/4 cup teriyaki sauce (lowest sodium available) OR
  • 1/4 cup soy sauce (lowest sodium available)
  • 1/4 cup coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the vegetables using the to package directions, reducing the cooking time by 2 minutes. Drain well in a colander.
  2. Meanwhile, in a large deep skillet or wok, heat the oil over medium heat, swirling to coat the bottom. Cook the pork and ginger for 5 minutes, or until the pork is no longer pink on the outside and tender, stirring occasionally. Remove from the heat. Transfer the pork mixture to a plate.
  3. Lightly spray the same skillet with cooking spray. Cook the cabbage and vegetables, still over medium heat, for 5 minutes, stirring constantly. Stir in the garlic. Cook for 30 seconds, or until fragrant, stirring constantly.
  4. Stir in the broth and red pepper flakes. Increase the heat to high and bring to a boil.
  5. Stir in the noodles and teriyaki sauce. Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the noodles are tender. Return the pork mixture to the skillet, stirring to combine. Sprinkle with the cilantro. Serve immediately.

Cooking Tip: You can substitute the pork for boneless, skinless chicken breasts, lean beef, such as top sirloin or flank steak, or raw peeled medium shrimp.

Keep it Healthy: You can replace the frozen vegetable for fresh ones, if you'd like. Get creative with your choices. But here's one combination to try: 10 trimmed snow peas, 5 ounces sliced mushrooms, 4 sliced green onions, and 2 medium carrots cut into matchstick-size strips.

Tip: Have fish sauce or oyster sauce on hand? If so, you can use 2 tablespoons soy sauce plus 2 tablespoons fish sauce or oyster sauce in place of the 1/4 cup teriyaki sauce or soy sauce.

Nutrition Facts

Asian-Style Noodles with Pork and Vegetables
CaloriesCalories
271 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 271
Total Fat 8.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.0 g
Cholesterol 55 mg
Sodium 465 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 5 g
Protein 25 g

Dietary Exchanges
1 starch, 2 vegetable, 2 1/2 lean meat

 
This tasty one-skillet meal is so quick and easy it'll be on your table in less than 30 minutes.

Nutrition Facts

Asian-Style Noodles with Pork and Vegetables
CaloriesCalories
271 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
4g Per Serving
×
Calories 271
Total Fat 8.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.0 g
Cholesterol 55 mg
Sodium 465 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 5 g
Protein 25 g

Dietary Exchanges
1 starch, 2 vegetable, 2 1/2 lean meat

Ingredients

Servings  4  

  • 16 ounces frozen Asian-style stir-fry vegetables
  • 2 teaspoons canola or corn oil
  • 1 pound pork tenderloin, cut into bite-size pieces
  • 2 tablespoons grated peeled gingerroot
  • Cooking spray
  • 2 cups thinly sliced green cabbage OR
  • 2 cups thinly sliced baby bok choy
  • 4 garlic cloves, minced
  • 2 14.5-ounce cans fat-free, low-sodium chicken broth
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 3-ounce package ramen noodles, seasoning pack discarded, broken into 4 to 6 handfuls
  • 1/4 cup teriyaki sauce (lowest sodium available) OR
  • 1/4 cup soy sauce (lowest sodium available)
  • 1/4 cup coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the vegetables using the to package directions, reducing the cooking time by 2 minutes. Drain well in a colander.
  2. Meanwhile, in a large deep skillet or wok, heat the oil over medium heat, swirling to coat the bottom. Cook the pork and ginger for 5 minutes, or until the pork is no longer pink on the outside and tender, stirring occasionally. Remove from the heat. Transfer the pork mixture to a plate.
  3. Lightly spray the same skillet with cooking spray. Cook the cabbage and vegetables, still over medium heat, for 5 minutes, stirring constantly. Stir in the garlic. Cook for 30 seconds, or until fragrant, stirring constantly.
  4. Stir in the broth and red pepper flakes. Increase the heat to high and bring to a boil.
  5. Stir in the noodles and teriyaki sauce. Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the noodles are tender. Return the pork mixture to the skillet, stirring to combine. Sprinkle with the cilantro. Serve immediately.

Cooking Tip: You can substitute the pork for boneless, skinless chicken breasts, lean beef, such as top sirloin or flank steak, or raw peeled medium shrimp.

Keep it Healthy: You can replace the frozen vegetable for fresh ones, if you'd like. Get creative with your choices. But here's one combination to try: 10 trimmed snow peas, 5 ounces sliced mushrooms, 4 sliced green onions, and 2 medium carrots cut into matchstick-size strips.

Tip: Have fish sauce or oyster sauce on hand? If so, you can use 2 tablespoons soy sauce plus 2 tablespoons fish sauce or oyster sauce in place of the 1/4 cup teriyaki sauce or soy sauce.
 

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