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Sesame Noodles With Pork And Snow Peas Recipe
|Whole wheat spaghetti/Regular spaghetti||8 Ounce (Thin Variety)|
|Boneless pork blade chops/Pork sirloin cutlets / 1 pound skinned and boned chicken breasts||1 Pound, cut 1/4 inch thick|
|Carrots||2 Large, peeled and coarsely shredded|
|Frozen snow peas/Frozen sugar snap peas||1 Cup (16 tbs), unthawed|
|Oriental sesame oil/Vegetable oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||3 Tablespoon|
|White vinegar||3 Tablespoon|
|Ground ginger||3⁄4 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm)|
Serving size: Complete recipe
Calories 2323 Calories from Fat 846
% Daily Value*
Total Fat 96 g147.5%
Saturated Fat 21.2 g106%
Trans Fat 0.3 g
Cholesterol 303.9 mg
Sodium 2075.1 mg86.5%
Total Carbohydrates 230 g76.6%
Dietary Fiber 12.4 g49.8%
Sugars 31.4 g
Protein 153 g306%
Vitamin A 510.5% Vitamin C 149%
Calcium 24.5% Iron 84.1%
*Based on a 2000 Calorie diet
Add the carrots and snow peas to the kettle for the final 2 minutes of cooking.
Skim the froth from the spaghet-cooking water, then, using a slotted spoon, transfer the pork to paper toweling to drain.
Drain the spaghetti, carrots, and peas well, and place in a large serving bowl.
Add the oil and toss.
Cut the pork into thin strips, add to the bowl, and toss well.
Cover and refrigerate for 1 to 2 hours.
Whirl the water, peanut butter, soy sauce, vinegar, honey, ginger, and garlic in a food processor or an electric blender at high speed until smooth about 1 minute.
Transfer to a small bowl, cover, and refrigerate.
When ready to serve, add the peanut sauce to the pork and spaghetti and toss well.