Sweet & Sour Broccoli Pork Noodles

Makes 4 Servings




8 ounces whole wheat blend egg noodles (about 4 1/2 cups)

1 bunch broccoli cut into small florets (about 5 cups)

1 large carrot, sliced thin on the diagonal

1 cup all-natural chicken broth

3 tablespoons lite soy sauce

2 tablespoons maple syrup

1 tablespoon cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

8 to 10 ounces cooked pork tenderloin, cut into bite-size pieces (Hint: Use leftover Asian-Marinated Pork)

1/3 cup toasted chopped pecans




Cook the pasta according to package directions.  Two minutes before the pasta is done, add the broccoli and carrot.  Drain and set aside.  In the empty saucepan, add the broth, soy sauce, maple syrup, cornstarch, garlic powder, ground ginger, and curry powder and whisk until well blended.  Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, 1 or 2 minutes.  Stir in the pasta mixture and pork and heat through.  Top with the chopped pecans and serve.


Nutrition Information per Serving


420 calories, 11g fat, 1.5g saturated fat, 720mg sodium, 62g carbohydrates, 11g fiber, 25g protein, 80% vitamin A, 100% Vitamin C, 20% iron

If you have leftover sauce, store it in an airtight plastic container and refrigerate. Sauce can be drizzled over leftover pasta before reheating to help prevent the pasta from becoming rubbery or too dried out.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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