This tasty one-skillet meal is so quick and easy it'll be on your table in less than 30 minutes.
Asian-Style Noodles with Pork and Vegetables
Calories271 Per Serving
Protein25g Per Serving
Fiber4g Per Serving
Cost Per Serving$2.91
|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 1/2 lean meat, 2 vegetable
16 ounces frozen Asian-style stir-fry vegetables
2 teaspoons canola or corn oil
1 pound pork tenderloin, cut into bite-size pieces
2 tablespoons grated peeled gingerroot
2 cups thinly sliced green cabbageOR
2 cups thinly sliced baby bok choy
4 garlic cloves, minced
2 14.5-ounce cans fat-free, low-sodium chicken broth
1/4 teaspoon crushed red pepper flakes (optional)
1 3-ounce package ramen noodles, seasoning pack discarded, broken into 4 to 6 handfuls
1/4 cup teriyaki sauce (lowest sodium available)OR
1/4 cup soy sauce (lowest sodium available)
1/4 cup coarsely chopped fresh cilantro (optional)
Prepare the vegetables using the to package directions, reducing the cooking time by 2 minutes. Drain well in a colander.
Meanwhile, in a large deep skillet or wok, heat the oil over medium heat, swirling to coat the bottom. Cook the pork and ginger for 5 minutes, or until the pork is no longer pink on the outside and tender, stirring occasionally. Remove from the heat. Transfer the pork mixture to a plate.
Lightly spray the same skillet with cooking spray. Cook the cabbage and vegetables, still over medium heat, for 5 minutes, stirring constantly. Stir in the garlic. Cook for 30 seconds, or until fragrant, stirring constantly.
Stir in the broth and red pepper flakes. Increase the heat to high and bring to a boil.
Stir in the noodles and teriyaki sauce. Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the noodles are tender. Return the pork mixture to the skillet, stirring to combine. Sprinkle with the cilantro. Serve immediately.
Cooking Tip: You can substitute the pork for boneless, skinless chicken breasts, lean beef, such as top sirloin or flank steak, or raw peeled medium shrimp.
Keep it Healthy: You can replace the frozen vegetable for fresh ones, if you'd like. Get creative with your choices. But here's one combination to try: 10 trimmed snow peas, 5 ounces sliced mushrooms, 4 sliced green onions, and 2 medium carrots cut into matchstick-size strips.
Tip: Have fish sauce or oyster sauce on hand? If so, you can use 2 tablespoons soy sauce plus 2 tablespoons fish sauce or oyster sauce in place of the 1/4 cup teriyaki sauce or soy sauce.