1
medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1
cup broccoli flowerets
4
medium green onions, cut into 1-inch pieces (1/2 cup)
1
tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1
tablespoon soy sauce
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Steps
1
Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
2
Add pork; stir-fry about 5 minutes or until pork is no longer pink.
3
Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
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The tenderloin is considered the choicest of pork cuts. Although higher in price per pound than loin roast, tenderloin is a good value because it is lean and has no waste.
This is the perfect place to use a bag of chopped broccoli flowerets. Or buy broccoli flowerets from the salad bar section of your supermarket.
Play with the colors in this ten-minute recipe. Use cauliflower instead of broccoli and green or yellow bell peppers instead of red.
Remember this recipe the next time you have leftover pork.
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Nutrition Facts
Serving Size:1 Serving
Calories
345
Calories from Fat
135
Total Fat
15 g
Saturated Fat
4 g
Cholesterol
55 mg
Sodium
980 mg
Potassium
470 mg
Total Carbohydrate
30 g
Dietary Fiber
3 g
Protein
25 g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
54%
54%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
2 Starch; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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