Ingredients for Asian Pork Spaghettini
- 1 lb boneless pork loin roast, sliced thinly
- 1 1/2 cups chicken broth
- 5 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 lb spaghettini
- 1 cup snow peas
- 4 tablespoons vegetable oil
- 8 oz cremini mushrooms, sliced
- 2 scallions, thinly sliced
- 1/4 cup dry roasted salted peanuts, roughly chopped
- Salt, for pasta water
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How to Make Asian Pork Spaghettini
- In a bowl, combine 1 lb pork (sliced thinly), 1/2 cup chicken broth, 2 tablespoons soy sauce, and 1/2 of 2 cloves garlic (minced).
- Bring a large pot of salted water to a boil. Add 1 lb spaghettini and cook until al dente according to package directions.
- While pasta cooks, place 1 cup snow peas in a colander. Once pasta is cooked, drain it directly over the snow peas to blanch them slightly.
- Meanwhile, heat 2 tablespoons oil in a large, deep skillet over medium-high heat.
- Add 8 oz sliced mushrooms and cook until softened, about 3 minutes.
- Add 2 scallions (thinly sliced) and the remaining minced garlic. Cook for another 3 minutes.
- Transfer the mushroom and scallion mixture to a small bowl.
- Add 2 more tablespoons of oil to the skillet.
- Add the marinated pork mixture and cook until browned and opaque, about 3-5 minutes.
- Pour in the remaining 1 cup chicken broth and 3 tablespoons soy sauce. Bring to a simmer and cook until the sauce slightly thickens, about 4 minutes.
- Return the mushroom mixture to the skillet. Remove from heat.
- Add the cooked spaghettini and snow peas. Toss gently to combine.
- Garnish with 1/4 cup roasted peanuts (roughly chopped) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
36g
Fat
23g
Carbs
25g
