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Teriyaki Pork & Walnut Zucchini Noodle Bowl

Teriyaki Pork & Walnut Zucchini Noodle Bowl
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Teriyaki Pork & Walnut Zucchini Noodle Bowl

Made with garlic-y pork tenderloin and paired with fresh bell peppers, carrots and chopped walnuts over a bed of noodles, this Teriyaki Pork & Walnut Zucchini Noodle Bowl is a perfect combination of savory and crunchy. Top with chopped green onions for extra flavor!

This recipe from National Pork Board is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  5   Serving Size   247 g

  • 2 tablespoons sesame oil
  • 4 garlic cloves
  • 1 pound roasted pork tenderloin (lean)
  • 1 medium red bell pepper
  • 1 1/4 cup shredded carrots
  • 1 cup chopped walnuts
  • 1 pound zucchini
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon water
  • 1/4 cup chopped green onion

Directions

Tip: Click on step to mark as complete.

  1. Heat 1 1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes and until internal temperature reaches 145°F; Set aside. Repeat with 1 1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside. 
  2. To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, bell pepper, carrots and walnuts; cook and stir until vegetables are tender; about 3-5 minutes.
  3. Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.

Nutrition Facts

Teriyaki Pork & Walnut Zucchini Noodle Bowl
CaloriesCalories
342 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 342
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 14 g
Monounsaturated Fat 5 g
Cholesterol 49 mg
Sodium 305 mg
Total Carbohydrate g
Dietary Fiber 3 g
Sugars 0 g
Protein 24 g
 
Made with garlic-y pork tenderloin and paired with fresh bell peppers, carrots and chopped walnuts over a bed of noodles, this Teriyaki Pork & Walnut Zucchini Noodle Bowl is a perfect combination of savory and crunchy. Top with chopped green onions for extra flavor!

This recipe from National Pork Board is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Teriyaki Pork & Walnut Zucchini Noodle Bowl
CaloriesCalories
342 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
3g Per Serving
×
Calories 342
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 14 g
Monounsaturated Fat 5 g
Cholesterol 49 mg
Sodium 305 mg
Total Carbohydrate g
Dietary Fiber 3 g
Sugars 0 g
Protein 24 g

Ingredients

Servings  5   Serving Size   247 g

  • 2 tablespoons sesame oil
  • 4 garlic cloves
  • 1 pound roasted pork tenderloin (lean)
  • 1 medium red bell pepper
  • 1 1/4 cup shredded carrots
  • 1 cup chopped walnuts
  • 1 pound zucchini
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon water
  • 1/4 cup chopped green onion

Directions

Tip: Click on step to mark as complete.

  1. Heat 1 1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes and until internal temperature reaches 145°F; Set aside. Repeat with 1 1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside. 
  2. To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, bell pepper, carrots and walnuts; cook and stir until vegetables are tender; about 3-5 minutes.
  3. Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.
 

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