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Pork and Noodles

"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
  • Total Time
    Prep: 10 min. + marinating Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 6 tablespoons reduced-sodium soy sauce, divided
  • 1/4 to 1/2 teaspoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 pound boneless pork loin, cut into 2-inch strips
  • 4 ounces uncooked thin spaghetti
  • 3 teaspoons canola oil, divided
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 2 large onions, sliced
  • 1 cup thinly sliced carrots
  • 1/3 cup sweet white wine or chicken broth
  • 4-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
  • In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.
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