Name: Asian Pork and Noodle Skillet
Prep time: 10 min
Cook time: 12 min
Ingredients: 12 ounce pork loin, trimmed of the fat and cut into thin strips; 1 tablespoon corn starch; 2 tablespoon soy sauce, divided; 2 tablespoon vegetable or peanut oil; 8 ounce cooked pasta, whatever shape you want; 1 medium carrot, cut into bite sized pieces; 1 celery stalk, cut into bite sized pieces; 1 cup broccoli florets; 1 small onion, sliced; 1/2 red bell pepper, sliced; 1 cup snow peas; 1 garlic clove, minced; 1/2 a 5-ounce can of water chestnuts, drained; 1 cup chicken broth; Cornstarch slurry (1 tablespoon of cornstarch stirred together with 2 tablespoons of cold water); 1/2 cup sweet and sour sauce or Asian stir-fry sauce

Asian Pork and Noodle Skillet

By: Anne Colagioia

Asian Pork and Noodle Skillet

By: Anne Colagioia

For a one pot meal recipe that is guaranteed to leave everyone satisfied, make this healthy Asian food inspired dish. Use lean pork loin and plenty of fresh vegetables to make this Asian Pork and Noodle Skillet recipe from Anne Colagioia. If you are on a gluten free diet, then know that this is one of the best healthy pork recipes for you.

Notes

If you are following a gluten free diet, be sure to use gluten free pasta, chicken broth, soy sauce and sweet and sour sauce in the recipe. In order to make sure that the pasta is done when you need it; drop it into the boiling water just about 1 to 2 minutes after you start sautéing the other ingredients.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this one pot meal recipe, watch this cooking video:

Preparation Time10 min

Cooking Time12 min

Cooking MethodSkillet

Ingredients

12 ounces pork loin, trimmed of the fat and cut into thin strips
1 tablespoon corn starch
2 tablespoons soy sauce, divided
2 tablespoons vegetable or peanut oil
8 ounces cooked pasta, whatever shape you want
1 medium carrot, cut into bite sized pieces
1 celery stalk, cut into bite sized pieces
1 cup broccoli florets
1 small onion, sliced
1/2 red bell pepper, sliced
1 cup snow peas
1 garlic clove, minced
1/2 a 5-ounce can of water chestnuts, drained
1 cup chicken broth
Cornstarch slurry (1 tablespoon of cornstarch stirred together with 2 tablespoons of cold water)
1/2 cup sweet and sour sauce or Asian stir-fry sauce

Instructions

Stir the pork together with 1 tablespoon of soy sauce and 1 tablespoon of corn starch and set aside.
Add 1 tablespoon of soy sauce to the chicken broth and set aside.
Add the marinated pork and half the oil to a large nonstick skillet over a medium high heat and sautÃ© for 4 to 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.
Add all of the veggies with the rest of the oil and sautÃ© for 3 to 4 minutes.
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 and allow it to simmer for 1 minute.
Add the cooked pasta, stir everything together and serve.