CHINESE PORK AND PASTA

Chinese Pork and Pasta image

Asian night! Time to bring out the chopsticks for delicious noodles, pork and veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 13

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Ingredients

1 small pork tenderloin (1/2 lb)
1 can (8 oz) pineapple chunks in juice, drained, juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 oz uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 oz fresh snow pea pods (1 cup), strings removed

Steps:

Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.
Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.
Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 35 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 14 g, TransFat 0 g