Spicy garlic noodles with pork
1
- Prep Time5 mins
- Total Time5 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
1/2 500g-pkg spaghetti or fettuccine pasta
1 bunch broccoli
1 large carrot
1 yellow bell pepper, julienned (optional)
4 centre-cut pork chops, preferably boneless
1 tbsp cornstarch
1/2 cup teriyaki sauce
1 tbsp dark sesame oil
1 1/2 tbsp hot chili-garlic sauce
4 garlic cloves, minced
vegetable oil
1/4 cup water
Instructions
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, cut broccoli florets from stalks. Keep stalks for another use. Cut florets into small pieces. Using a vegetable peeler, peel long, wide strips from carrot. Prepare pepper. Trim fat from pork. Cut out bone if there is one. Slice meat into thin bite-size strips. In a bowl, stir cornstarch with 2 tbsp (30 mL) teriyaki until dissolved. Stir in remaining 1/3 cup (75 mL) teriyaki and sesame oil, chili-garlic sauce and garlic.
Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add pork. Stir often until no pink remains, 3 to 4 minutes. Stir, then pour in teriyaki mixture. Add broccoli, carrot and pepper. Pour in water. Stir often until veggies are done as you like, 3 to 4 minutes. Once pasta is cooked, drain well. Place in a large bowl. Add pork mixture. Toss to evenly coat. Great with a spinach salad.
Nutrition (per serving)
Calories 430, Protein 26.6g, Carbohydrates 63.5g, Fat 8.1g, Fibre 6.3g, Sodium 1639mg.
Bottled Asian sauces and a hit of garlic turn an everyday stir-fry into a yummy noodle dinner! The skinny cut of the chops makes them a snap to slice.