This was one of those recipes where I was hungry, I didn’t have a recipe, and I ended up throwing a bunch of stuff together and voila! It turned out deliciously! I love it when that happens.
Allowing for marinating time (about 2 hours), this really actually comes together super quickly. And it’s very filling! If you like spicy and sweet, this is wonderful.
If you’re not in the mood for pork, you can sub chicken or beef perfectly.
1 lb boneless pork loin, sliced into strips
1 T Teriyaki Sauce
1 T Sesame Oil
1 T Balsamic Vinegar
1 tsp Siracha hot sauce (or your favorite hot sauce)
1 tsp minced garlic
1 tsp minced fresh ginger
5 oz stir fry rice noodles, like Thai Kitchen
2 cups fat free vegetable broth
1 T low sodium soy sauce
1 ½ cups shredded carrot
2 cups fresh snow peas, cut in half
3 tsp Siracha hot sauce
2 tsp minced fresh garlic
2 cups fresh red pepper, sliced
Nonstick cooking spray or Misto
1) In a medium sized bowl or gallon plastic zip bag, combine the marinade ingredients and marinate for at least 2 hours in the fridge.
2) After marinating, remove the pork and discard the marinade.
3) Spray a large frying pan or wok with nonstick spray or Misto, coating the pan. Over high heat, wait for the pan to be good and hot and then add the pork and garlic. Sauté, continuously stirring, the pork until no longer pink, about 7 minutes. Remove the pork from the pan and set aside.
4) Add the vegetable broth and soy sauce to the pan and heat to simmering. Add the noodles and stir. Bring back to simmer and continue for about 4 minutes. The noodles will begin to soak up the broth, yummmm!
5) Add the carrots, red pepper and snow peas and stir. Let simmer for about 2 minutes, add the pork back in and heat through.
Serve! I like to put more Siracha on top and apple cider vinegar (it’s the Asian in me!)
Please note the information below accounts for the marinade, which gets poured off so it’s actually less.
Serves 4; approximately 1 cup each
Calories 393 / Carbs 43g / Fat 14g / Protein 28g / Fiber 3g / Sodium 1,175mg