Recipe: Oriental Pork and Noodles

ORIENTAL PORK AND NOODLES

8 ounces linguine, uncooked
Nonstick cooking spray
8 ounces pork tenderloin, cut in thin strips
1 cup coarsely chopped red bell pepper
3/4 cup thinly sliced carrot
1 (14 ounce) can baby corn, drained, and corn cut in half
1/2 cup thinly sliced scallions
3/4 cup fat-free chicken broth
1/4 cup bottled teriyaki sauce
2 teaspoons cornstarch
1 1/2 teaspoons minced garlic
1 teaspoon dark Oriental sesame oil

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and return to pot.

While pasta cooks, spray a large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork. Cook 2 to 3 minutes, stirring often, until golden and cooked through. Remove from skillet.

Spray skillet again. Add bell pepper and carrots. Stir over medium-high heat 2 to 3 minutes, until vegetables are crisp-tender. Stir in corn and scallions.

Mix remaining ingredients until well blended. Stir into skillet and bring to a boil. Boil 30 seconds, or until thickened and clear.

Stir in pasta and pork. Cook until heated through.

Makes 4 servings
Per serving: 372 cal, 23 g pro, 55 g car, 6 g fat, 37 mg chol, 926 mg sod.
Exchanges: 3 1/4 starch/bread, 1 vegetable, 1 3/4 lean meat

From: Cath
Source: Woman's Day Magazine, October 11, 1994