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.
- 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
Tip: Click on step to mark as complete.
- 1 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.
- 2 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.
- 3 Spray skillet with cooking spray. Add cabbage and vegetables, cook for 5 minutes stirring constantly.
- 4 Stir in broth and red pepper and bring to a boil.
- 5 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.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|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|
|Total Carbohydrate||26 g|
|Dietary Fiber||4 g|
1 starch, 2 vegetable, 2 1/2 lean meat
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