Sweet-and-Sour Noodles 'n Pork

Enjoy this delicious pork and egg noodles flavored with sweet-and-sour sauce; made using Progresso® chicken broth – ready in 30 minutes.

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Member Reviews ( 3 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 360
Fat 11g
Saturated Fat 2 1/2g
Sodium 670mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 670mg; 670%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 3g 3% Sugars 17g 17% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 50%;
Calcium: 4%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: teaspoon vegetable oil

1: lb boneless pork loin chops, cut into thin strips

1/2: teaspoon garlic-pepper blend

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup sweet-and-sour sauce

2: tablespoons chili sauce

1 1/2: cups uncooked medium egg noodles (3 oz)

1: package (8 oz) fresh sugar snap peas

1: small red bell pepper, cut into thin strips

1/4: cup cashew pieces

Directions

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
2 Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover; cook over medium heat 5 minutes.
3 Stir in peas and bell pepper. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.

Did You Know?

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Expert Tips

Pork tenderloin can be substituted for the pork chops.

Pop some frozen egg rolls into the oven to serve with this easy dish.

Reviews

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1 - 3 of 3 Reviews View All

Posted 3/3/2012 4:56:39 PM REPORT ABUSE chmbrlin said:

Rating:

I substituted Swanson Organic Vegetable Broth for the chicken broth, and replaced the peppers, etc. with a bag of frozen stir-fry mix veggies (asparagus, cauliflower, red peppers, snap peas, carrots, yellow squash, broccoli). The prep was quite easy. Everything smelled delicious while preparing. Seemed like a lot of broth still left in the skillet, though. I turned the heat down (Med-Lo) and let it simmer off, uncovered for a little bit. The finished product was delicious. Everything had just a light coating of the sauce, all the flavors mixed very well.

The suggestion to add frozen egg rolls is a great one, and I wish I had done so!

Posted 2/27/2012 10:26:37 AM REPORT ABUSE NickiWoodard said:

Rating:

I didn't have the chili sauce and I think it really needed it. I've never used sweet and sour sauce, and I didn't want a partial jar left over, so I used all 10 ounces.

Posted 2/24/2012 5:26:15 PM REPORT ABUSE sscot619 said:

Rating:

I made this last night. It was prettyt good. I didn't add the chili sauce since my little one is not a fan of ANYTHING the least bit spicy. I also added yellow pepper for some more color. Turned out very well and it didn't take long at all.

1 - 3 of 3 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/17/2011. NOTE: We do not include optional ingredients in our calculations.

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