Vietnamese Pork and Noodles

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Have you heard of Tanga? It's a website that offers deals on random things every day. One day they were offering a subscription to Clean Eating magazine for less than $10. I rarely remember to look at cooking magazines to find new recipes so I figured I'd have a much better chance if the magazine was mailed to me.

While I don't always follow the recipe exactly, because some ingredients are just not available around here, I like knowing that the recipes are pretty healthy.

A little while ago, I mentioned that I'm always looking for recipes that use pork tenderloin. When the Clean Eating magazine arrived in my mailbox, I immediately started flipping through it and found this recipe. Yay! Another way to use a pork tenderloin!

Vietnamese Pork and Noodles
Slightly Adapted from: Clean Eating, January/February 2012
Servings: 4
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Ingredients:
    • 1 lb. pork tenderloin, fat trimmed and cut into bite-sized pieces
    • 1 lb. green cabbage, thinly sliced
    • 8 oz. whole wheat linguine or fettuccine
    • 8 oz. can bean sprouts, drained
    • 2 large carrots, peeled and shredded
    • 1 red onion, thinly sliced
    • 1 small head broccoli, chopped
    • 2 tbsp. olive oil, divided
    • 1 tsp. fresh ginger, grated
    • 1 tsp. low-sodium soy sauce
    • 1/2 tsp. sea salt
    • juice of lime
Directions:
1. In a small bowl, combine the ginger, soy sauce, sea salt and lime juice together. Stir to combine. Set aside.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions. Drain, transfer to a large bowl and set aside.
3. In a large skillet, heat 1 tbs. of the olive oil over medium heat. Add the cabbage, bean sprouts, carrots, onion and broccoli to the skillet and cook for 8-10 minutes or until  vegetables are soft. Transfer the vegetables to the bowl with the pasta.
4. Add the remaining olive oil to the skillet over medium heat. Add the pork and cook, stirring frequently until the pork pieces are cooked through and golden brown. Transfer the pork to the bowl with the pasta and vegetables.
5. Pour the ginger sauce into the bowl and toss to combine. Serve immediately.

The original recipe is 399 calories per serving. I only made slight changes so I'm going to guess its still right around 400 calories. I really liked this and had the leftovers for lunch the next day but Tom thought it needed more flavor.

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