Stir-Fried Pork and Peppers With Buckwheat Noodles

Colin Erricson/
  • Yield: 4 servings


6ounces soba (buckwheat) noodles
1pound pork tenderloin, trimmed
2teaspoons toasted sesame oil
1tablespoon minced gingerroot
1tablespoon Asian chile-garlic sauce
1large red bell pepper, cut into very thin strips
1/4cup reduced-sodium ready-to-use vegetable or chicken broth
1 1/2tablespoons reduced-sodium tamari or soy sauce
1tablespoon unsweetened natural peanut butter or other nut butter
1tablespoon brown rice syrup or liquid honey
6-- green onions, trimmed and cut into 2-inch pieces



1. In a large pot of boiling salted water, cook soba noodles according to package directions until tender. Drain.
2. Meanwhile, cut pork crosswise into 1⁄2-inch (1 cm) thick slices. Place slices cut side down and cut into 1⁄2-inch (1 cm) wide strips.
3. In a large skillet, heat oil over medium-high heat. Add pork, ginger and chile-garlic sauce; cook, stirring, for 2 minutes. Add red pepper and cook, stirring, for 2 minutes.
4. Stir in broth, tamari, peanut butter and brown rice syrup. Reduce heat and simmer, stirring, for 1 minute or until sauce is slightly thickened and just a hint of pink remains inside pork. Stir in green onions. Serve over noodles.
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Nutritional Info *per serving

  • Calories 373
  • Fat 8
  • Saturated Fat 1
  • Cholesterol 74
  • Sodium 607
  • Carbohydrate 42
  • Fiber 5
  • Protein 32
  • Calcium 38