1cupLight Asian dressing (I used Newman's Own Low-Fat Sesame Ginger)
3/4teaspoonred pepper flakes, or to taste
2carrots, peeled and shredded
1red bell pepper, cut into thin strips
1cupchopped green onions
8ouncesangel hair pasta, cooked according to package directions and drained
2tablespoonsfresh chopped cilantro
2tablespoonschopped peanuts (optional)
Place the pieces of pork in a small bowl. Add 1/2 cup of the dressing and stir to coat the meat. Set aside.
In another small bowl, whisk together the remaining 1/2 cup of salad dressing, peanut butter, soy sauce and red pepper flakes until smooth. Set aside.
In a large skillet, cook the carrot, green onions and red pepper in the oil about 5 minutes until the vegetables begin to soften. Add the pork and cook, stirring occassionally until heated through.
In a large serving bowl, toss together the angel hair, pork mixture, and peanut sauce until everything is well combined.
Sprinkle with the cilantro and if desired, peanuts, before serving.
You can adjust the heat of this dish to suit your tastes by using more, or less, red pepper flakes. 3/4 teaspoon was just about right for us.Serving size: 1 cup7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)10*PointsPlus (Old plan)
Thai Peanut Noodles with Pork Recipe
Amount Per Serving (1 cup)
Calories 398Calories from Fat 116
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.