July 8, 2008

Teriyaki Pork and Vegetables with Noodles

24oz uncooked spaghetti or udon noodles
8 green onions
3 tbsp sesame oil
3 cups thinly sliced red bell pepper or frozen stir fry mix of veggies or pea pods/carrots/vidalia onion/
24-36oz ½" boneless center-cut loin pork chops, cut into strips (also try with chicken, beef, or shrimp)
7oz pkg shiitake mushrooms, sliced
1 cup low sodium teriyaki sauce
2 tsp Thai red chili paste (or to taste)
6 cloves garlic, minced or 6 tbsp jarred minced garlic

Cook pasta or noodles according to pkg instructions. Drain, but reserve ¼ cup cooking liquid. Keep warm.

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

Heat oil in large skillet over med-high heat. Add minced onion, garlic, bell peppers, pork, and mushrooms. Saute 3 minutes or until pork is browned.

Combine reserved cooking liquid, teriyaki sauce, and chili paste in a small bowl. Add pasta and sauce to skillet. Toss well to coat.

Stir in sliced green onion tops.

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