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Spicy Noodle Bowl with Mushrooms and Spinach

Source of Recipe


Cooking Light-4/02






List of Ingredients



• 6 (2 ounce) boneless center-cut loin pork chops (1/4-inch thick), cooked
  
• 8 cups low-fat beef broth
  
• 2 cups water
  
• 1 teaspoon grated peeled fresh ginger
  
• 1/2 teaspoon crushed red pepper
  
• 6 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  
• 4 ounces somen (wheat noodles) or angel hair pasta
  
• 3 cups chopped spinach
  
• 1 3/4 cups enoki mushrooms (about 3 1/2 ounces)
  
• 1/2 cup thinly sliced green onions
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup chopped fresh cilantro
  






Instructions



1. Thinly slice pork chops.
   
   
2. Bring broth, water, ginger, and pepper to a simmer in a large Dutch oven. Stir in shiitakes; simmer 10 minutes. Stir in noodles; cook 2 minutes or until tender. Stir in pork, spinach, enoki mushrooms, green onions and salt; cook 1 minute or until spinach wilts. Sprinkle with cilantro.
   
   
3. Yield: 6 servings (serving size: 1 3/4 cups). 232 cal, 5.5g fat, 23.5g pro, 20g carb, 2.5g fiber, 34mg chol, 2.5mg iron, 651mg sod, 46mg calc.