I made a large batch of slow cooker pork tenderloin a few days ago and wanted to make a quick but exciting dish instead of boring leftovers. When it comes to kids, exciting means there must be some sort of noodle involved.
You can use soba noodles, rice noodles or simply whole grain spaghetti and when it comes to liquids, use a peanut sauce, low-sodium soy sauce, chili sauce or in this case, a gyoza sauce. Oh, and use any protein you want including egg, chicken, tempeh etc.
1/2 lb. whole grain spaghetti or soba noodles
1 tablespoons olive or grapeseed oil
1 teaspoon toasted sesame oil (or add additional olive oil)
1 cup snap peas, trimmed
1 cup chopped red pepper
2 garlic cloves, chopped
2 cups boneless pork tenderloin (loin or chops), cut in ~1-inch pieces
1/2 cup gyoza (or your favorite sauce)
2 scallions, sliced for garnish
1. Cook pasta in a large pot of boiling water according to package directions. Meanwhile, heat oil in a large nonstick skillet over medium heat.
2. Add sugar snap peas and red pepper and cook, stirring frequently, for about 1 minute. Add garlic and cook for an additional minute.
Add pork and sauce, cook for about 2 minutes, tossing frequently.
3. Set pan aside, drain spaghetti, toss into pork mixture and serve with scallion garnish