Wednesday, April 4, 2012

Asian Pork and Noodle Skillet

Asian Pork and Noodle Skillet

This Asian Pork and Noodle Skillet is a great gluten free dinner option.  Once you’ve prepped all of the ingredients this one pot pork dish can easily be thrown together in minutes.  And once your kids see the noodles they’ll be all over the dish.  With less meat and more veggies this skillet meal is a fantastically healthy dinner choice.  Not only have I used a leaner cut of meat, I’ve also used less pork in the overall dish.  This is also a great way to feed a crowd with a small amount of protein.  You all know what I’m talking about.  You’ve taken out two pork chops to feed two but then a few more people drop in just around dinner time. So what do you do?  It’s pork and noodle skillet time and everyone is smiling. 

 Ingredients list

  • 12 oz of pork loin, trimmed of the fat and cut into thin strips 
  • 1 tbsp corn starch
  • 2 tbsp gluten free soy sauce, divided
  • 2 tbsp of vegetable or peanut oil
  • 8 oz of cooked gluten free pasta, whatever shape you want   
  • 1 medium carrot, cut into bite sized pieces
  • 1 stalk of celery, cut into bite sized pieces
  • 1 cup of broccoli floret
  • 1 small onion, sliced
  • ½ red bell pepper, sliced
  • 1 cup of snow peas
  • 1 clove garlic, minced
  • half of a 5 oz can of water chestnuts, drained
  • 1 cup of gluten free chicken broth
  • cornstarch slurry (1 tbsp of cornstarch stirred together with 2 tbsp of cold water)
  • ½ cup of your favorite sweet and sour sauce

Video Tutorial: 


1.    Stir the pork together with 1 tablespoon of soy sauce and 1 tablespoon of corn starch and set aside. 
2.    Add 1 tablespoon of soy sauce to the chicken broth and set aside.
3.    Add the marinated pork and half the oil to a large nonstick skillet over a medium high heat and sauté for 4-5 minutes stirring frequently until the pork begins to brown and you no longer see any pink then remove it from the skillet and set it aside.
4.    Add all of the veggies with the rest of the oil and sauté for 3-4 minutes.
5.    Add the pork back to the pan with the chicken broth, soy sauce, cornstarch slurry and sweet and sour sauce and stir to combine.  Bring to a boil reduce heat and simmer for 1 minute. 
6.    Add the cooked pasta, stir everything together and serve.   

Notes:  In order to make sure that the pasta is done when you need it; drop it into the boiling water just about 1-2 minutes after you start sautéing the other ingredients.

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