- 6ounces soba (buckwheat) noodles
- 1pound pork tenderloin, trimmed
- 2teaspoons toasted sesame oil
- 1tablespoon minced gingerroot
- 1tablespoon Asian chile-garlic sauce
- 1large red bell pepper, cut into very thin strips
- 1/4cup reduced-sodium ready-to-use vegetable or chicken broth
- 1 1/2tablespoons reduced-sodium tamari or soy sauce
- 1tablespoon unsweetened natural peanut butter or other nut butter
- 1tablespoon brown rice syrup or liquid honey
- 6-- green onions, trimmed and cut into 2-inch pieces
1. In a large pot of boiling salted water, cook soba noodles according to package directions until tender. Drain.
2. Meanwhile, cut pork crosswise into 1⁄2-inch (1 cm) thick slices. Place slices cut side down and cut into 1⁄2-inch (1 cm) wide strips.
3. In a large skillet, heat oil over medium-high heat. Add pork, ginger and chile-garlic sauce; cook, stirring, for 2 minutes. Add red pepper and cook, stirring, for 2 minutes.
4. Stir in broth, tamari, peanut butter and brown rice syrup. Reduce heat and simmer, stirring, for 1 minute or until sauce is slightly thickened and just a hint of pink remains inside pork. Stir in green onions. Serve over noodles.
Nutritional Info *per serving
- Calories 373
- Fat 8
- Saturated Fat 1
- Cholesterol 74
- Sodium 607
- Carbohydrate 42
- Fiber 5
- Protein 32
- Calcium 38