Monday, January 4, 2010

Weight Watchers Chinese Pork and Noodles

After the holidays it's time to get back on track. So, I made this weight watcher recipe for dinner and have several more planned for this week. We both really liked it. It's really good leftover, which is great because it made a ton. I never cook with pork, so it was nice to try something new, but the next time I make it, I think I'll use chicken, shrimp, or steak.

Chinese Pork and Noodles
Points: 7
Serving Size: 1 3/4 cups

* 1/2 pound rice noodles
* 1 1/2 pounds pork tenderloin
* 1/2 cup low-sodium soy sauce
* 2 tablespoons hoisin sauce
* 2 teaspoons grated peeled fresh ginger
* 1/4 teaspoon red pepper flakes (I added much more than this)
* 1 (8oz) packaged sliced fresh mushrooms
* 1 red bell pepper, diced
* 4 cups coleslaw mix
* 2 celery stalks, thinly sliced
* 1 (8oz)can sliced water chestnuts, rinsed and drained
* 3 garlic cloves, minced
* 4 scallions

1. Cook the noodles according to the package directions.
2. Meanwhile, cut the pork in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the soy sauce, hoisin sauce, ginger, and pepper flakes in a small bowl.
3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add half of the pork and cook, stirring frequently, until no longer pink, 2 minutes. Transfer to a plate. Repeat with the remaining pork.
4. Spray the skillet with nonstick spray and set over medium-high heat. Add the mushrooms and bell pepper; cook, stirring frequently, until the vegetables are crisp-tender, 3 minutes. Add the coleslaw mix, celery, and water chestnuts; cook, stirring frequently, until the coleslaw mix is wilted. Stir in the soy sauce mixture and bring to a boil.
5. Add the reserved pork and garlic to the skillet; cook, stirring frequently, until fragrant, 1 minute. Add the reserved noodles and scallions; cook, tossing with tongs, until the noodles are hot, 1 minute.

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