Five-Spice Pork
Sugar Snap Pea and Rice Noodle Toss
- 1 (1-lb) pork tenderloin, cut into chunks
- 1 Tbsp sesame oil
- 2 Tbsp less sodium soy sauce
- 1 Tbsp packed brown sugar
- 2 Tbsp natural rice vinegar
- 1 Tbsp lime juice
- 1 tsp Chinese five spice powder
- 2 Tbsp chopped fresh cilantro
- Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until done and browned on all sides. Remove from skillet; keep warm.
- Combine soy sauce, sugar, vinegar, lime juice, and five-spice powder in skillet. Cook 2 to 3 minutes or until thickened. Return pork to skillet; toss.
- Serve over Sugar Snap Pea and Rice Noodle Toss recipe; sprinkle with cilantro.
- 4 oz rice noodles
- 1 (8-oz) pkg sugar snap peas, halved
- ½ cup shredded carrots
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp sesame oil
- Cook noodles according to package directions.
- Toss together noodles and remaining ingredients.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
8 |
5 |
13 |
| Sat. Fat (g) |
2 |
1 |
3 |
| Protein (g) |
32 |
3 |
35 |
| Carb (g) |
10 |
40 |
50 |
| Fiber (g) |
0 |
3 |
3 |
| T. Sugs (g) |
8 |
3 |
11 |
| A. Sugs (g) |
5 |
0 |
5 |
