ORIENTAL PORK AND NOODLES
Prep: 30 min Cook: 10 min
Cost per Serving: $1.97
Fat-cutting tip: Rinse freshly cooked pasta with water,
not oil, to prevent sticking.
8 ounces linguine
Nonstick cooking spray
8 ounces pork tenderloin, cut in thin strips
1 cup coarsely chopped red bell pepper
3/4 cup thinly sliced carrot
1 can (14 ounces) baby corn, drained, and corn cut
1/2 cup thinly sliced scallions
3/4 cup fat-free chicken broth
1/4 cup bottled teriyaki sauce
2 teaspoons cornstarch
1 1/2 teaspoons minced garlic
1 teaspoon dark Oriental sesame oil
1. Bring a large pot of water to a boil. Add pasta and
cook according to package directions.
Drain, rinse with cold water and return to pot.
2. While pasta cooks, spray a large nonstick skillet
with cooking spray. Heat over
medium-high heat. Add pork. Cook 2 to 3 minutes, stirring
often, until golden and
cooked through. Remove from skillet.
3. Spray skillet again. Add bell pepper and carrots.
Stir over medium-high heat 2 to 3
minutes, until vegetables are crisp-tender. Stir in
corn and scallions.
4. Mix remaining ingredients until well blended. Stir
into skillet and bring to a boil. Boil
30 seconds, or until thickened and clear.
5. Stir in pasta and pork. Cook until heated through.
Serves 4. Per serving: 372 cal, 23 g pro, 55 g car,
6 g fat, 37 mg chol, 926 mg sod.
Exchanges: 3 1/4 starch/bread, 1 vegetable, 1 3/4 lean