Low Fat Dry Pork Noodle
Savor a guilt-free twist on a classic favorite with this Low Fat Dry Pork Noodle recipe, a health-conscious blend of lean pork tenderloin, vibrant vegetables, and perfectly cooked egg noodles. Packed with bold flavors from a marinade of low-sodium soy sauce, dark soy sauce, sesame oil, and a touch of honey, this dish delivers a harmonious balance of sweet, savory, and umami without compromising on nutrition. Stir-fried in minimal oil with carrots, bell peppers, bok choy, and aromatic garlic and ginger, this quick and easy recipe is perfect for busy weeknight dinners. Ready in just 40 minutes and served piping hot, it’s a wholesome, Asian-inspired delight the whole family will love! Keywords: low fat pork noodle, healthy stir fry recipe, dry noodle dish, Asian-inspired dinner, quick and easy meal.
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Recipe Information
Ingredients
- 250 grams lean pork tenderloin
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 200 grams egg noodles
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 2 stalks scallions, sliced
- 200 grams bok choy, chopped
- 0.5 teaspoon chili flakes
- 0.25 teaspoon black pepper
- vegetable oil cooking spray
Instructions
Begin by slicing the pork tenderloin thinly against the grain to ensure tenderness.
In a bowl, combine 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of honey, 1 tablespoon of rice vinegar, minced garlic, and grated ginger. Mix well to form the marinade.
Add the sliced pork into the marinade, ensuring all pieces are thoroughly coated. Set aside and allow to marinate for at least 10 minutes.
Meanwhile, cook the egg noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
In a large non-stick frying pan or wok, spray a light layer of vegetable oil cooking spray. Heat over medium-high heat.
Add the marinated pork to the pan, spreading it out evenly. Cook for 3-4 minutes or until the pork is fully cooked and lightly browned. Remove the pork from the pan and set aside.
In the same pan, add the julienned carrot, sliced bell pepper, chopped bok choy, and chili flakes. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked pork to the pan along with the noodles. Toss everything together until well combined and heated through. Adjust seasoning with black pepper to taste.
Garnish with sliced scallions before serving hot.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 31.0 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2595 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
