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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peanut Noodles with Pork and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions