Southwest Noodles with Salsa Pork |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol | Vitamin A | Vitamin C | Calcium | Iron | Dietary Fiber |
| 4 (1-1/2-cup) | 540 | 210 | 23g | 340mg | 50g | 32g | 120mg | 30% | 60% | 4% | 25% | 5g |
| INGREDIENTS: | ||
| 2 tablespoons olive oil or oil | 2 tablespoons lime juice | 3/4 teaspoon cumin |
| 2 garlic cloves, minced | 1 lb. boneless pork loin chops, cut into thin strips | 8 oz. (2-1/2 cups) uncooked egg noodles |
| 1 red bell pepper, cut into strips | 1 cup thick and chunky salsa | 1 avocado, pitted, peeled and diced |
| 1 | In medium bowl, combine oil, lime juice, cumin and garlic; mix well. Add pork; toss well. Refregerate at least 20 minutes to marinate. |
| 2 | Cook egg noodles to desired doneness as directed on package. |
| 3 | Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and marinade; cook and stir 3 to 4 minutes or until pork is browned. Add bell pepper; cook 1 to 2 minutes. Stir in salsa; cook 2 to 3 minutes or until mixture is slightly thickened. |
| 4 | Drain egg noodles; return to saucepan or place in serving bowl. Add pork mixture; toss gently to mix. Top with avocado. |