Teriyaki Pork and Vegetables with Noodles

The sweet-savory flavor of teriyaki sauce is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions, elements of the bottled teriyaki sauce Americans know today.

Yield: 4 servings (serving size: about 1 3/4 cups)

Ingredients

• 8  ounces  uncooked spaghetti
• 4  green onions
• 1  tablespoon  dark sesame oil
• 1  cup  thinly sliced red bell pepper
• 3  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
• 1  (3 1/2-ounce) package shiitake mushrooms, sliced
• 1/3  cup  low-sodium teriyaki sauce
• 4  teaspoons  chili garlic sauce (such as Lee Kum Kee)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Nutritional Information

Calories:

444 (27% from fat)

Fat:

13.5g (sat 4.1g,mono 4.6g,poly 2.7g)

Protein:

26.3g

Carbohydrate:

51.9g

Fiber:

3.1g

Cholesterol:

55mg

Iron:

3.4mg

Sodium:

633mg

Calcium:

40mg