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Pork Stir Fry With Noodles Recipe
|Egg white||1 Large|
|Cold water||1 Tablespoon|
|Boneless pork loin||12 Ounce, cut into 2" x 1/4" x 1/4 "strips|
|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Medium, cut into 1/2 inch cubes|
|Carrot||1 Medium, peeled and thinly sliced|
|Mushrooms||4 Ounce, thinly sliced|
|Green beans||3 Ounce, trimmed and halved lengthwise|
|Ground ginger||1⁄2 Teaspoon|
|Chicken stock/Low-sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Spaghetti/Fettuccine / egg noodles||6 Ounce, cooked, drained|
|Green onions||2 , thinly sliced (Including Tops)|
Serving size: Complete recipe
Calories 1732 Calories from Fat 398
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 10.4 g52.1%
Trans Fat 0.2 g
Cholesterol 281.4 mg
Sodium 1383.2 mg57.6%
Total Carbohydrates 199 g66.4%
Dietary Fiber 9.2 g36.8%
Sugars 13.6 g
Protein 139 g278%
Vitamin A 223.3% Vitamin C 29.9%
Calcium 14.8% Iron 62.2%
*Based on a 2000 Calorie diet
Add the pork and toss to coat.
Cover with plastic food wrap and refrigerate for at least 30 minutes or as long as overnight.
2 In a large saucepan of boiling water, cook the coated pork strips for 45 seconds.
Drain, then rinse quickly with cold water and pat dry with paper toweling.
3 In a 12 inch nonstick skillet, heat 2 teaspoons of the oil over high heat.
Add the onion and carrot and stir-fry for 2 minutes.
Add the mushrooms, green beans, and ginger, reduce the heat to low, and cook, covered, for 3 minutes.
Meanwhile, in a small bowl, mix together the stock, soy sauce, and remaining 1 tablespoon of cornstarch and set aside.
With a slotted spoon, transfer the vegetables to a plate.
4 Raise the heat to high and add the remaining 1 tea spoon of oil to the skillet.
Add the pork and spaghetti and stir-fry for 1 minute.
Stir in the stock mixture, then add the vegetables and cook, stirring occasionally, for 2 minutes or until the sauce has thickened.
Stir in the green onions and serve.