This is a weeknight dinner winner FOR SURE! In the time it took me to boil the water and cook the noodles, dinner was ready!! Flavorful, easy, and filling. Even the baby liked this one 🙂 She’s definitely my kid!! Oh and the spice factor was medium. It wasn’t on fire, but it wasn’t a sissy dish!! If you’re a wimp, go for less of the chili sauce and you’ll be a-ok!
Teriyaki Pork and Vegetables with Noodles
The sweet-savory flavor of teriyaki sauce is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions, elements of the bottled teriyaki sauce Americans know today.
Yield: 4 servings (serving size: about 1 3/4 cups)
Source: Cooking Light Magazine, November 2007
8 ounces uncooked spaghetti
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
1 (3 1/2-ounce) package shiitake mushrooms, sliced
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
Calories: 444 (27% from fat), Fat: 13.5g (sat 4.1g,mono 4.6g,poly 2.7g), Protein: 26.3g, Carbohydrate: 51.9g, Fiber: 3.1g, Cholesterol: 55mg, Iron: 3.4mg, Sodium: 633mg, Calcium: 40mg