ASIAN PORK LINGUINE

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Asian Pork Linguine image

Peanut butter, ginger and honey make an easy, authentic-tasting sauce for Asian pork and noodles. If I have fresh ginger on hand, I grate 1/4 teaspoon to use in place of the ground ginger. -Lisa Varner, El Paso, Texas

Provided by @MakeItYours

Number Of Ingredients 12

6 ounces uncooked linguine
2 teaspoons cornstarch
1/2 cup water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pound boneless pork loin chops, cubed
3 teaspoons sesame oil, divided
2 medium carrots, sliced
1 medium onion, halved and sliced

Steps:

  • Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Return pork to the pan. Drain linguine; add to the pan and stir to coat.

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