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1 lb. pork loin or chops, sliced thin (I pounded mine first)
8 oz. ww thin spaghetti
3 cups frozen asian veggies (I use the mix from Costco - I LOVE IT!)
1 onion, sliced thin
2 T. hoisin (1 pt)
1/2 c. light soy sauce
1 T. ginger
4 cloves garlic, minced
2 T. corn starch (1 pt), dissolved in 1/4 water
1/2 c. chicken broth
2 t. canola oil
Marinate pork in 1/4 soy sauce, ginger, and half of the garlic. While it is marinating, stir fry the onion and veggies in 2 t. of canola oil until desired tenderness, and cook your noodles according to the package.
Remove veggies from pan and add the pork and remaining garlic. Cook thoroughly on med-high heat, about 6 min.
Add drained noodles to pork. Add remaining soy sauce and chicken broth. Stir until noodles are coated. Add dissolved corn starch and stir again. Add stir-fried veggies. Stir until everything is incorporated. Enjoy! Makes 4 servings.
2 pts over the entire recipe is .5 pts per serving.
8 oz. ww thin spaghetti
3 cups frozen asian veggies (I use the mix from Costco - I LOVE IT!)
1 onion, sliced thin
2 T. hoisin (1 pt)
1/2 c. light soy sauce
1 T. ginger
4 cloves garlic, minced
2 T. corn starch (1 pt), dissolved in 1/4 water
1/2 c. chicken broth
2 t. canola oil
Marinate pork in 1/4 soy sauce, ginger, and half of the garlic. While it is marinating, stir fry the onion and veggies in 2 t. of canola oil until desired tenderness, and cook your noodles according to the package.
Remove veggies from pan and add the pork and remaining garlic. Cook thoroughly on med-high heat, about 6 min.
Add drained noodles to pork. Add remaining soy sauce and chicken broth. Stir until noodles are coated. Add dissolved corn starch and stir again. Add stir-fried veggies. Stir until everything is incorporated. Enjoy! Makes 4 servings.
2 pts over the entire recipe is .5 pts per serving.
