Pork Strips with Peanut Sauce and Rice Noodles

Rice noodles soak up liquid quickly, so if you're not serving immediately, reserve about 1/4 cup cooked sauce, and add to remaining pork mixture just before serving, tossing gently.

Yield: 4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)

Ingredients

• 1/2  cup  boiling water
• 1/4  cup  reduced-fat peanut butter
• 2  tablespoons  rice vinegar
• 2  tablespoons  low-sodium soy sauce
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 2  teaspoons  fresh lime juice
• 1  teaspoon  sesame oil
• 1  teaspoon  chile paste with garlic (such as Sambal oelek)
• 1  teaspoon  honey
• 1/2  teaspoon  cornstarch
• Cooking spray
• 4  (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
• 1  red bell pepper, seeded and thinly sliced (about 2 cups)
• 1  (6-ounce) package rice noodles
• 1/2  cup  thinly sliced green onions
• Lime wedges (optional)

Preparation

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.

Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.

Nutritional Information

Calories:

461 (31% from fat)

Fat:

15.8g (sat 4g,mono 4.1g,poly 1.7g)

Protein:

29.6g

Carbohydrate:

49.9g

Fiber:

2.3g

Cholesterol:

73mg

Iron:

2mg

Sodium:

563mg

Calcium:

28mg