What's This?
Serving size 4
Prep Time
Total Time


8 oz whole-wheat spaghetti⅓ cup reduced-sodium soy sauce3 Tbsp rice vinegar2 tsp cornstarch1 tsp sugar2 Tbsp canola oil2 cup snap peas, trimmed12 oz boneless pork loin chops or tenderloin, trimmed, cut into thin strips3 cloves garlic, minced4 scallions, sliced


1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 413
  • Calories from fat 108
  • Total Fat 12gm 18%
  • Sodium 756mg 32%
  • Total Carbohydrates 52gm 17%
  • Fiber 8gm 32%
  • Protein 27gm
  • Cholesterol 50mg 17%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Pork, Vegetable, Asian, Chinese, Easy, Quick, 30 Minute, Fall, Spring, Summer, Winter

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