Wednesday, March 25, 2009

Pork Stir Fry with Sesame Peanut Butter Noodles

My first experiment with a variation of this recipe happened several years ago when I was a frequent visitor to the South Beach Diet Forum (LOTS of great recipes there, by the way.) The number one road block in all prior diets I'd been on was one of thinking that I needed to STAY AWAY FROM FAT! I've since learned the differences between good fats and bad fats and that by incorporating good fats into my diet, I stay fuller longer, I cheat less, I avoid the dreaded "diet boredom," and I'm doing my hair, skin, and numerous other body parts a favor by supplying the necessary nutrients that healthy fats supply. Peanut butter is your friend, people. Embrace it in moderation... and enjoy!

(and for the record, I've lost 40 pounds on the Beach)

Pork Loin Stir Fry with Sesame Peanut Butter Noodles

1/4 cup peanut butter, creamy or chunky
2 packets Splenda
Juice of 1/2 lime
1 1/2 Tbsp light soy sauce
2 tsp dark sesame oil
pinch of red pepper flakes
1/2 cup chicken broth
8 oz. whole wheat spaghetti

Combine above ingredients (except spaghetti) in microwave-safe bowl and heat until peanut butter just starts to melt, 30 seconds or so. Stir to combine. Set aside.

Boil spaghetti according to package directions, drain and return to pan. Add above sauce and stir to combine.

1 pound pork loin, cooked and cubed (I used leftovers... boneless, skinless chicken breasts would also work here)
2 Tbsp vegetable oil, divided, for stir frying
4 cups fresh broccoli
1 bell pepper, seeded and cut into 3/4 inch pieces (I used part red and part yellow)
1/4 cup sliced green onion
8 oz. sugar snap peas
1 clove garlic, crushed

Heat one tablespoon oil in wok or large deep skillet and saute pork to heat and crisp up a bit. Remove from pan and drain on paper towel. Add other tablespoon of oil to pan and heat to medium, almost high heat. Toss in all vegetables and stir fry until tender crisp, just a few minutes. Remove from heat and add to pasta, tossing to combine vegetables and sauce. Sprinkle with more green onions and toasted sesame seeds, if desired.

1 comment:

Mishi said...

Just made this as a way to use up some peanut butter, and I may well be in love with the sauce. I ended up making a second batch of it, because by the time I went to combine the veggies and the noodles it had solidified a bit and I wanted it a bit saucier.

Delicious stuff, loved it!