NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork Tenderloin

2 oz Dry Soba Noodles

1 tbsp Natural Peanut Butter

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Sriracha Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/4 cup Red Bell Pepper (sliced)

1/4 cup Carrot (shredded)

2 tbsp Scallions (sliced)

PREPARATION

• 1

  Slice the pork tenderloin into thin strips.

• 2

  Cook the soba noodles according to package instructions until al dente, then drain and set aside.

• 3

  In a small bowl, whisk together the natural peanut butter, sesame oil, low sodium soy sauce, rice vinegar, and Sriracha sauce until smooth.

• 4

  Heat a non-stick skillet over medium-high heat. Add the pork strips and sauté until just browned and cooked through, about 3-4 minutes per side.

• 5

  Add the minced garlic and grated ginger to the skillet with the pork and sauté for an additional 1 minute until fragrant.

• 6

  Toss in the red bell pepper, shredded carrot, and scallions. Sauté for another 2 minutes to lightly soften the vegetables while keeping them crisp.

• 7

  Add the cooked soba noodles to the skillet and pour the peanut sauce over the top. Gently toss everything together until the noodles and vegetables are well coated and heated through.

• 8

  Serve immediately, garnishing with additional scallions or a dash of Sriracha if desired.