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Teriyaki Pork & Vegetables with Noodles




Source of Recipe


internet


List of Ingredients




8 ounces uncooked spaghetti
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper
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 shiitake mushrooms, sliced
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

Recipe



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, and mushrooms; saut� 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.

Yield: 4 servings (serving size: about 1 3/4 cups)

Nutritional Information
CALORIES 444(27% from fat); FAT 13.5g (sat 4.1g,mono 4.6g,poly 2.7g); PROTEIN 26.3g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 633mg; FIBER 3.1g; IRON 3.4mg; CARBOHYDRATE 51.9g

Jeanne Kelley, Cooking Light, NOVEMBER 2007

Posted by: salsarose