From Eating Well April 2012
Cook pasta in a large pot of salted boiling water according to package directions. Drain.
Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.
Heat oil in a large nonstick skillet over medium high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened 30 seconds to 1 minute. Remove from heat. Add the pasta to the pan and toss to coat with the sauce.
Serve topped with scallions.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 310 | ||
Calories from Fat: 71 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 629.3mg | 22 % | |
Potassium 262.8mg | 7 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 50.8g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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