Ever since I read that our grocery bills are going up by 5 – 7% in the next few months, I have been trying to include more inexpensive meals because let’s face it, there are lots more things you’d rather spend your money on than food. It’s a myth that fresh food is more expensive than processed – you just have to be creative. Here’s a great example of a quick, easy and reasonably priced meal that’s going to satisfy your taste buds in a big way.
I have been seeing some amazing noodle bowls in blogland but they are also expensive and time consuming to make. I want this recipe to be one that you add to your grocery list the minute you see it. And once you read the ingredient list and directions you’ll want to share it with your friends, too.
I found this 5 Ingredient Pork Noodle Bow recipe on bhg.com but the Asian dressing is mine. They recommend using bottled dressing and I say stay away from that if you can. It’s so easy to make your own and there’s a bunch of junk in most dressings that you don’t want to put on your beautiful fresh veggies.
I picked up some pork chops from Nicholyn Farms and they were so delicious. I love that their meat is free range and I am eating more meat than I have in the last 5 years. If you can find a butcher or farm near you that does not use antibiotics or hormones in their animals, you will find a tremendous difference in taste and on the effect of your body
The dressing takes no time and you’ll likely have all the ingredients on hand. Toasted almonds on top are a nice treat. I bet the colours, texture and flavors in this dish will make this a weeknight staple in your house. Let me know what you think! Cheers!
- 12 ounces boneless pork sirloin chops, cut into thin bite-size strips
- 4 ounces packaged dry multigrain or whole wheat spaghetti
- 6 cups packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
- 1/4 cup sliced almonds or chopped cashews, toasted
- Asian Dressing
- 2 cloves garlic, minced
- 1 tablespoons minced fresh ginger root
- 1/2 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons water (if needed)
- Combine Dressing ingredients, mixing well. Add a small amount of water if too strong.
- In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
- Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
- Heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
- Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
- To serve, divide mixture among four shallow bowls or plates. Top with almonds.