EWWK: Easy Asian Stir Fry


7 ounces brown rice noodles, Tinkyada® Brown Rice Pasta Fettuccini recommended
1 tablespoon canola oil
½ bag of rainbow slaw
2 ounces kale cut into bite-size pieces (3 cups, packed)
1 bag Dole “Asian Blend” Chopped salad (use only veggies, no condiment)
1/3 cup thinly sliced green onions
2 cups no-salt-added chicken broth; divided use
1 1/2 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
11/2 teaspoon grated ginger (or ginger in the tube)
2 clove garlic, minced
1 1/2 pound left-over pork loin, cut into bite-size strips
3 tablespoons toasted sesame seeds


Cook the noodles according to package directions.

Add oil to a large non-stick skillet and place over medium heat. Once the oil is hot swirl to coat the pan, add the broccoli slaw, kale, chopped salad and onions. Stir to combine (if the pan is a little dry add up to ¼ cup chicken broth to facilitate cooking) and cook for 4 minutes, cover with a lid and cook for 2 more minutes.

In a medium bowl, stir together the cornstarch and the remaining chicken broth until smooth. Add the remaining chicken broth, soy sauce, sesame oil ginger and garlic; stir to combine (this is the coating sauce).

Once the vegetables are cooked add the pork, sesame seeds and coating sauce to the pan (if the sauce sits too long, it may be necessary to re-mix as the corn starch will settle at the bottom). Bring mixture to a boil for a minimum of one minute to allow the sauce to thicken. Cook until the pork is heated through (about 3 total minutes). Serve over brown rice noodles.

Yield: 6 servings (serving size: 2 cups pork mixture and 3/4 cup noodles)
Nutrient Breakdown: Calories 450, Fat 16g (3,5g saturated), Cholesterol 90mg, Sodium 670mg, Carbohydrate 38g, Fiber 5g, Protein 34g.
Percent Daily Value: 90% Vitamin A, 70% Vitamin C, 20% Calcium, 20% Iron.
Carbohydrate Choices: 2 1/2 Carbohydrates
Exchanges: 2 Starches, 2 Vegetables, 4 Lean meats