Asian-Style Noodles with Pork and Vegetables

Simple Cooking with Heart offers this healthy serving of meat and vegetables, prepared in a skillet in less than 30 minutes.

This recipe is so versatile it can be made with pork, chicken, beef or shrimp.

Calories

271 Per Serving

Protein Protein

25g Per Serving

Fiber Fiber

4g Per Serving

Cost Per Serving

$2.91

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 1/2 lean meat, 2 vegetable

Ingredients

Servings 4

2 Tbsp fresh, grated gingerroot OR
2 tsp jarred, minced gingerroot
3/4 lb pork tenderloin or pork chops (can substitute chicken, beef or shrimp)
1/4 tsp red pepper flakes (optional, if you like really spicy, add ½ teaspoon)
non-stick Cooking spray
2 tsp vegetable or canola oil
2 cup thinly sliced green cabbage
1-16 oz. packaged, frozen stir fry vegetables, Asian style
2 (14.5) oz fat-free, low-sodium, canned chicken broth
1/4 cup light teriyaki sauce OR
1/4 cup low-sodium soy sauce
1-3 oz pack ramen noodles, seasoning pack discarded

Directions

Tip: Click on step to mark as complete.

Cook frozen vegetables in microwave according to package instructions minus 2 minutes (i.e., if package says 7 minutes cook 5). Drain off excess water.
Rinse pork and pat dry. Heat deep skillet or wok over medium heat. Pour in oil and swirl to coat. Add pork and ginger to skillet and cook 5 minutes, stirring occasionally. Transfer pork to a plate and set aside.
Spray skillet with cooking spray. Add cabbage and vegetables, cook for 5 minutes stirring constantly.
Stir in broth and red pepper and bring to a boil.
Break noodles into 4-6 chunks. Reduce heat to a simmer and add noodles and teriyaki sauce. Cover and simmer 5-7 minutes until noodles are done. Return pork to skillet and let stand 3 minutes.

Asian-Style Noodles with Pork and Vegetables

Calories

271 Per Serving

Protein Protein

25g Per Serving

Fiber Fiber

4g Per Serving

Cost Per Serving

$2.91

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 1/2 lean meat, 2 vegetable

Ingredients

Servings 4

2 Tbsp fresh, grated gingerroot OR
2 tsp jarred, minced gingerroot
3/4 lb pork tenderloin or pork chops (can substitute chicken, beef or shrimp)
1/4 tsp red pepper flakes (optional, if you like really spicy, add ½ teaspoon)
non-stick Cooking spray
2 tsp vegetable or canola oil
2 cup thinly sliced green cabbage
1-16 oz. packaged, frozen stir fry vegetables, Asian style
2 (14.5) oz fat-free, low-sodium, canned chicken broth
1/4 cup light teriyaki sauce OR
1/4 cup low-sodium soy sauce
1-3 oz pack ramen noodles, seasoning pack discarded

Directions

Tip: Click on step to mark as complete.

Cook frozen vegetables in microwave according to package instructions minus 2 minutes (i.e., if package says 7 minutes cook 5). Drain off excess water.
Rinse pork and pat dry. Heat deep skillet or wok over medium heat. Pour in oil and swirl to coat. Add pork and ginger to skillet and cook 5 minutes, stirring occasionally. Transfer pork to a plate and set aside.
Spray skillet with cooking spray. Add cabbage and vegetables, cook for 5 minutes stirring constantly.
Stir in broth and red pepper and bring to a boil.
Break noodles into 4-6 chunks. Reduce heat to a simmer and add noodles and teriyaki sauce. Cover and simmer 5-7 minutes until noodles are done. Return pork to skillet and let stand 3 minutes.

Asian-Style Noodles with Pork and Vegetables

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