- 4
- 30 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless pork loin chops, cut into thin strips
- 1/2 teaspoon garlic-pepper blend
- 1 3/4 cups chicken broth (from 32-oz carton)
- 1/2 cup sweet-and-sour sauce
- 2 tablespoons chili sauce
- 1 1/2 cups uncooked medium egg noodles (3 oz)
- 1 package (8 oz) fresh sugar snap pea pods
- 1 small red bell pepper, cut into thin strips
- 1/4 cup cashew pieces
Preparation
Step 1
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
2 Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover and cook over medium heat 5 minutes.
3 Stir in pea pods and bell pepper. Cover and cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.
Serves 4
Pork tenderloin can be substituted for the pork chops.
Pop some frozen egg rolls into the oven to serve with this easy dish.
1 Serving Calories410 ( Calories from Fat160), % Daily Value Total Fat18g18% (Saturated Fat4 1/2g,4 1/2% Trans Fat0g0% ), Cholesterol90mg90%; Sodium700mg700%; Total Carbohydrate32g32% (Dietary Fiber4g4% Sugars11g11% ), Protein33g33%