Low Fat Dry Pork Noodle
Savor the perfect balance of flavor and nutrition with this Low Fat Dry Pork Noodle recipe—a lighter twist on a classic comfort dish. Featuring tender slices of lean pork tenderloin marinated in a fragrant blend of low-sodium soy sauce, honey, garlic, and fresh ginger, this dish packs a flavorful punch while keeping the fat content in check. The chewy egg noodles are tossed with vibrant vegetables like julienned carrots, bell peppers, and bok choy, creating a medley of textures and colors in every bite. Quick to prepare in just 40 minutes, this recipe is perfect for busy weeknights, offering a wholesome, low-fat option without compromising on taste. Serve hot and garnish with fresh scallions for a restaurant-worthy meal at home!
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Ingredients
- 250 grams lean pork tenderloin
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 200 grams egg noodles
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 2 stalks scallions, sliced
- 200 grams bok choy, chopped
- 0.5 teaspoon chili flakes
- 0.25 teaspoon black pepper
- 0 vegetable oil cooking spray
Directions
Step 1
Begin by slicing the pork tenderloin thinly against the grain to ensure tenderness.
Step 2
In a bowl, combine 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of honey, 1 tablespoon of rice vinegar, minced garlic, and grated ginger. Mix well to form the marinade.
Step 3
Add the sliced pork into the marinade, ensuring all pieces are thoroughly coated. Set aside and allow to marinate for at least 10 minutes.
Step 4
Meanwhile, cook the egg noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Step 5
In a large non-stick frying pan or wok, spray a light layer of vegetable oil cooking spray. Heat over medium-high heat.
Step 6
Add the marinated pork to the pan, spreading it out evenly. Cook for 3-4 minutes or until the pork is fully cooked and lightly browned. Remove the pork from the pan and set aside.
Step 7
In the same pan, add the julienned carrot, sliced bell pepper, chopped bok choy, and chili flakes. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 8
Return the cooked pork to the pan along with the noodles. Toss everything together until well combined and heated through. Adjust seasoning with black pepper to taste.
Step 9
Garnish with sliced scallions before serving hot.
Nutrition Facts
| Serving size | (1029.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 990.3 |
| Total Fat 28.5g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 213mg | 0% |
| Sodium 2860.8mg | 0% |
| Total Carbohydrate 98.1g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 31.0g | |
| Protein 83.9g | 0% |
| Vitamin D 0.2IU | 0% |
| Calcium 332.7mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2595.2mg | 0% |
Source of Calories