YIELD: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles).
For the best taste, use natural-style, no-sugar-added peanut butter, a savory flavor against the fiery mix. If peanut allergies are a problem, use cashew butter or tahini.
6 ounces soba (buckwheat noodles), uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce
1 teaspoon bottled ground fresh ginger
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, lower-sodium chicken broth
11/2 tablespoons lower-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
CALORIES 338; FAT 8.6g (sat 2.2g, mono 3.5g, poly 1.9g); PROTEIN 30.4g; CARB 36.8g; FIBER 1.7g; CHOL 63mg; IRON 2.9mg; SODIUM 693mg; CALC 40mg
Recipe reprinted with permission from Cooking Light, The Complete Quick Cook by Mark Weinstein and Bruce Scarbrough.