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Spicy Pork with Noodles

Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. ”I’ve been making this quick pasta dish for years,“ says Ann. ”It’s convenient because the noodles don’t need to be boiled separately.“
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 cups

Ingredients

  • 1/4 cup plus 2 tablespoons sliced green onions, divided
  • 2 teaspoons minced fresh gingerroot
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1/3 pound ground pork
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups uncooked egg noodles
  • 1-1/2 cups water

Directions

  • In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain.
  • Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.
Nutrition Facts
1 cup: 315 calories, 15g fat (4g saturated fat), 58mg cholesterol, 645mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1-1/2 fat.

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