Asian Pork & Noodles

3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork

2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste

Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 4g