Healthy Eating

Indonesian Noodles with Pork Loin

Indonesian Noodles with Pork Loin: Main Image

Quick Facts

Servings: 4
Cook Time: 10 min.
This mildly spicy pork and noodle dish is a quick and easy weeknight dinner.

Ingredients

  • 1 lb boneless pork loin, cut into 1/4-inch-thick strips
  • 1 Tbs vegetable oil, divided
  • 2 cloves garlic minced
  • 1/2 to 3/4 tsp red pepper flakes, crushed
  • 2 cups coarsely shredded cabbage
  • 1 cup chopped celery
  • 2 green onions, cut into 1/2-inch pieces
  • 1/4 cup soy sauce
  • 4 cups cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)

Directions

  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.
Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 309
  Calories from Fat 68 (22%)
(12%)Total Fat 8g
(8%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(25%)Cholesterol 74mg
(26%)Sodium 622mg
(19%)Potassium 676mg
Total Carbohydrate 31g
(8%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(57%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.