Peanut Noodles with Pork and Vegetables Recipe

Name: Peanut Noodles with Pork and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Reduced Fat Creamy Peanut Butter; 2- 1/2 Tablespoons Low Sodium Soy Sauce; 1 Tablespoon Sriracha; 2 Tablespoons Fresh Lime Juice; 2 cloves Garlic, Minced; 1 teaspoon Fresh Ginger; 1 teaspoon Honey; 1/4 cups Plus 2 Tablespoons Warm Water; 2 Tablespoons Sesame Oil, Divided; 1 pound Boneless Loin Pork Chops, Sliced Into 1/4 Inch Strips; 2 cups Sliced Bell Peppers (I Used A Combination Of Yellow, Red, And Orange); 2- 1/2 cups Broccoli Florets; 6 ounces, fluid Whole Wheat Spaghetti; 1/4 cups Thinly Sliced Scallions; Fresh Cilantro; 4 whole Lime Wedges

Servings: persons

1/4 cups Reduced Fat Creamy Peanut Butter
2- 1/2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Sriracha
2 Tablespoons Fresh Lime Juice
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger
1 teaspoon Honey
1/4 cups Plus 2 Tablespoons Warm Water
2 Tablespoons Sesame Oil, Divided
1 pound Boneless Loin Pork Chops, Sliced Into 1/4 Inch Strips
2 cups Sliced Bell Peppers (I Used A Combination Of Yellow, Red, And Orange)
2- 1/2 cups Broccoli Florets
6 ounces, fluid Whole Wheat Spaghetti
1/4 cups Thinly Sliced Scallions
Fresh Cilantro
4 whole Lime Wedges

1
In a small bowl, whisk together all of the ingredients for the peanut sauce.
2
Set aside until ready to use.
3
For the noodles, heat 1 tablespoon sesame oil in a large non-stick pan over medium heat.
4
When hot, add pork strips and saute for 5-6 minutes until the pork is cooked through.
5
Remove the pork from the pan and set it aside while you cook your vegetables and noodles.
6
Add the vegetables to the non-stick pan with remaining 1 tablespoon of sesame oil and saute until they are just tender, about 7 minutes.
7
While your vegetables are cooking, cook the spaghetti according to the package directions, strain and set aside.
8
When your vegetables are cooked, return the pork to the pan and add the peanut sauce.
9
Bring the peanut sauce to a boil and cook for 30 seconds.
10
Add the spaghetti and toss until everything is well coated in sauce.
11
(Using tongs makes things a lot easier.)
12
Serve warm or cold with scallions, cilantro and lime wedges.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cups Reduced Fat Creamy Peanut Butter, 2- 1/2 Tablespoons Low Sodium Soy Sauce, 1 Tablespoon Sriracha, 2 Tablespoons Fresh Lime Juice, and more.

Yes, Peanut Noodles with Pork and Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Noodles with Pork and Vegetables

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