Thai Pork with Spicy Noodles
Peanut butter and hot chili-garlic sauce are the secret ingredients in these nutty, takeout-style noodles.
1/2 500-g pkg spaghetti or fettuccine
1/3 cup (75 mL) smooth peanut butter
1/4 cup (50 mL) dry sherry or chicken broth
2 tbsp (30 mL) hot chili-garlic sauce
1 tbsp (15 mL) soy sauce
1 small head broccoli
1 pork tenderloin
2 green onions, thinly sliced
1. Cook pasta following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with sherry, chili-garlic sauce (add more for additional heat) and soy sauce as best you can - any lumps will melt later. Slice broccoli stalks from florets. Cut florets into chunks. Peel stalks, then thinly slice. Slice pork into thin strips.
2. Coat a large, non-stick frying pan with oil and set over medium-high heat. Add pork. Stir-fry until golden-tinged, 3 min. Add sauce and reduce heat to medium. Stir constantly until pork is cooked, about 2 min. Add broccoli stalks and florets to pasta water for last min of cooking. Ladle out 1/4 cup (50 mL) pasta water and set aside. Drain pasta and broccoli, then return to pasta pot. Stir in pork mixture and green onions. If sauce is too thick, stir in pasta water, a little at a time, until sauce thins.
Nutrients per serving
37 g protein
16 g fat
62 g carbohydrates
7 g fibre
100 mg calcium
813 mg sodium
539 calories
Preparation time 10 min
Cooking time 8 min
Makes 4 servings
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Peanut butter and hot chili-garlic sauce are the secret ingredients in these nutty, takeout-style noodles.
1/2 500-g pkg spaghetti or fettuccine
1/3 cup (75 mL) smooth peanut butter
1/4 cup (50 mL) dry sherry or chicken broth
2 tbsp (30 mL) hot chili-garlic sauce
1 tbsp (15 mL) soy sauce
1 small head broccoli
1 pork tenderloin
2 green onions, thinly sliced
1. Cook pasta following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with sherry, chili-garlic sauce (add more for additional heat) and soy sauce as best you can - any lumps will melt later. Slice broccoli stalks from florets. Cut florets into chunks. Peel stalks, then thinly slice. Slice pork into thin strips.
2. Coat a large, non-stick frying pan with oil and set over medium-high heat. Add pork. Stir-fry until golden-tinged, 3 min. Add sauce and reduce heat to medium. Stir constantly until pork is cooked, about 2 min. Add broccoli stalks and florets to pasta water for last min of cooking. Ladle out 1/4 cup (50 mL) pasta water and set aside. Drain pasta and broccoli, then return to pasta pot. Stir in pork mixture and green onions. If sauce is too thick, stir in pasta water, a little at a time, until sauce thins.
Nutrients per serving
37 g protein
16 g fat
62 g carbohydrates
7 g fibre
100 mg calcium
813 mg sodium
539 calories
Preparation time 10 min
Cooking time 8 min
Makes 4 servings
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.