Saturday, March 28, 2009

Pork Strips with Peanut Sauce and Rice Noodles

I think I could be a spokesperson for Cooking Light Magazine. I use their recipes more than almost anything else and I have never, not even once, been disappointed with the results.
This is another really fast dinner. It comes together in literally minutes. Especially if you have rice noodles that are already cooked in your fridge.
I love peanut sauce. When I was little my dad used to make us Nasi Goreng (fried rice) all the time. (I know you won't believe this, but Cooking Light actually has a really great version of Nasi Goreng. Find it HERE when I posted about it or HERE)
He learned how to make Nasi Goreng when he lived in Holland for 2 1/2 years. He always served it with peanut sauce and a fried egg on the side.
Because my dad spent time in Holland- you could also always find Sambal Oelek in our fridge when I was growing up. We used to be scared of this particular condiment because it was so hot!
What does all of this have to do with the recipe here? Well, this recipe includes a delicious peanut sauce that actually has Sambal in it and all of these things remind me of my dad cooking for us.
We loved this dinner. Quick and delcious. Plus, it brought back some great memories of my childhood.

Pork Strips with Peanut Sauce and Rice Noodles from Cooking Light
1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic (such as Sambal oelek)
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1 (6-ounce) package rice noodles
1/2 cup thinly sliced green onions
Lime wedges (optional)

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.
Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.

Up Next- Cookie Carnival- Inside Out Carrot Cake Cookies and my fave food right now


Marie said...

Mary Ann, I love Cooking Light and have several of their cookbooks. I love that you often cook one of their recipes. It shows us that delicious and tasty looking food doesn't have to be fattening! I love anything with a peanut sauce! This looks great!

Carrian said...

We love cooking light! This looks delicious, as always!

Anonymous said...

Hi Mary Ann, I made this for dinner tonight and it was a hit. I'll definitely be making it again! I added a can of water chestnuts for more crunch.

I subscribe to Cooking Light, but I didn't see this recipe so thanks for highlighting it!