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August 18, 2008

Asian Pork and Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1/14 cups sliced), divided
2 pork tenderloins (about 1 lb each), or substitute 2 lbs thinly-sliced boneless skinless chicken breasts
2 Tbsp toasted sesame oil
2 Tbsp Pampered Chef Asian Seasoning Mix
4 pkgs (3 oz each) oriental-flavor ramen noodles
1 Tbsp vegetable oil
4 cups water

Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 inch strips. Slice green onions; set aside tops for garnish.

Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Mix well.

Add vegetable oil to 12-inch skillet; heat over medium high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover; bring to a boil and cook 4-5 minutes or until noodlesare softened. Add pork; stir to break apart noodles. SRemove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Makes 6 servings. Per serving: 530 calories, 24 g fat (8 g saturated), 100 mg cholesterol, 38 g carbohydrates, 38 g protein, 1280 mg sodium, 2 g fiber.

Angela's White Wheat Bread

1 1/4 cups water
2 Tbsp butter or margarine
1/4 cup honey
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 cup white whole wheat flour
1 1/4 tsp salt
2 1/4 tsp yeast

Place ingredients in bread machine pan in the manufacturer's recommended order. Select Wheat cycle. Use Light crust color.