Singapore Noodles with Pork and Vegetables
8 oz. medium-wide egg noodles
1 tsp Oriental sesame oil (optional)
3 tsp vegetable oil
8 oz. trimmed lean boneless pork loin, sliced thin and cut into ¼ inch strips
1 large onion, halved and cut into ¼ inch wedges
1 medium-sized sweet red pepper, halved, cored, seeded and cut into ¼ inch-wide strips
1 tbsp finely chopped or grated pared fresh ginger
1 clove garlic, finely chopped
1 tsp. curry powder
3 small zucchini (about 5 ounces each), sliced ¼ inch thick
1-1/2 cups chicken broth
1 tbsp cornstarch
1 tbsp reduced-sodium soy sauce
4 large green onions, sliced (1/2 cup)
1. Bring large pot of water to boiling. (Prepare other ingredients while waiting). Add noodles to boiling water; cook following package directions. Drain. Return to pot; stir in Oriental sesame oil, if using. Cover pot.
2. Heat 2 tsp. vegetable oil in large, heavy skillet or wok over moderately high heat. Add pork; stir-fry just until cooked through, about 2 minutes. Remove pork with slotted spoon to bowl. Add remaining tsp. oil to skillet. Add onion and red pepper; stir-fry 2 minutes. Add ginger, garlic and curry; stir-fry 1 minute. Add zucchini; stir-fry 1 minute. Remove from heat.
3. Stir together a little chicken broth, cornstarch and soy sauce in small bowl until smooth. Stir in remaining broth. Add to vegetables. Cook over medium heat, stirring constantly, until sauce thickens and boils 1 minute. Add noodles, green onion and pork. Heat to serving temperature. Serve immediately.
Makes 4 servings. Recipe can be halved or doubled.
Nutrient Value Per Serving: 397 calories, 24 g protein, 11 g fat, 51 g carbohydrate, 575 mg sodium, 90 mg cholesterol. If you’re doing Weight Watchers, it’s 9 points per serving.
Source: The Family Circle Cookbook New Tastes for New Times
8 oz. medium-wide egg noodles
1 tsp Oriental sesame oil (optional)
3 tsp vegetable oil
8 oz. trimmed lean boneless pork loin, sliced thin and cut into ¼ inch strips
1 large onion, halved and cut into ¼ inch wedges
1 medium-sized sweet red pepper, halved, cored, seeded and cut into ¼ inch-wide strips
1 tbsp finely chopped or grated pared fresh ginger
1 clove garlic, finely chopped
1 tsp. curry powder
3 small zucchini (about 5 ounces each), sliced ¼ inch thick
1-1/2 cups chicken broth
1 tbsp cornstarch
1 tbsp reduced-sodium soy sauce
4 large green onions, sliced (1/2 cup)
1. Bring large pot of water to boiling. (Prepare other ingredients while waiting). Add noodles to boiling water; cook following package directions. Drain. Return to pot; stir in Oriental sesame oil, if using. Cover pot.
2. Heat 2 tsp. vegetable oil in large, heavy skillet or wok over moderately high heat. Add pork; stir-fry just until cooked through, about 2 minutes. Remove pork with slotted spoon to bowl. Add remaining tsp. oil to skillet. Add onion and red pepper; stir-fry 2 minutes. Add ginger, garlic and curry; stir-fry 1 minute. Add zucchini; stir-fry 1 minute. Remove from heat.
3. Stir together a little chicken broth, cornstarch and soy sauce in small bowl until smooth. Stir in remaining broth. Add to vegetables. Cook over medium heat, stirring constantly, until sauce thickens and boils 1 minute. Add noodles, green onion and pork. Heat to serving temperature. Serve immediately.
Makes 4 servings. Recipe can be halved or doubled.
Nutrient Value Per Serving: 397 calories, 24 g protein, 11 g fat, 51 g carbohydrate, 575 mg sodium, 90 mg cholesterol. If you’re doing Weight Watchers, it’s 9 points per serving.
Source: The Family Circle Cookbook New Tastes for New Times
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