We didn't make any changes to the recipe. We thought the recipe was a good, solid recipe. It's not among the best we've ever made, but it was really tasty, easy and a great way to get a sampling of that Asian cuisine without all of the bad stuff. We will make it again, but will add water chestnuts and possibly snap peas for color and crunch. It was great to have this warm comforting meal on a cold winter's night.
As of today's post, 17 people gave this an average rating of 3 out of 5. Some of the reviewers threw in some additional ingredients, so check them out depending on which add-ins you like.
Recipe by Lorrie Covin, Cooking Light, July 2005
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients
- 8 ounces uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons five-spice powder
- 1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
- 1/2 teaspoon salt, divided
- 2 tablespoons toasted peanut oil
- 1/4 cup water
- 1/4 cup hoisin sauce
- 1/2 cup chopped green onions
Preparation
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Nutritional Information
- Calories: 273 (29% from fat)
- Fat: 8.9g (sat 1.9g,mono 3.6g,poly 2g)
- Protein: 16.3g
- Carbohydrate: 34.8g
- Fiber: 5.7g
- Cholesterol: 38mg
- Iron:2.8mg
- Sodium: 399mg
- Calcium: 31mg
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