Teriyaki Pork-Zucchini Noodle Bowl
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Teriyaki Pork-Zucchini Noodle Bowl

Prep: 15 minutes
Cook: 20 minutes • Serves: 4

2 tablespoons sesame oil
1 pound lean pork tenderloin, trimmed, cut into 3/4-inch-thick strips
4 cloves garlic, minced
1 medium red bell pepper, chopped
1-1/4 cups shredded or matchstick-cut carrots
1/2 cup chopped walnuts
1/4 cup lower sodium teriyaki sauce
1 tablespoon water
1 pound fresh zucchini noodles
1/4 cup chopped green onions
Black sesame seeds and less-sodium soy sauce (optional)

1.In large skillet, heat 1-1/2 teaspoons oil over medium-high heat until hot; add 1/2 each of the pork and garlic. Cook pork and garlic 5 minutes or until browned and internal temperature of pork reaches 145°, stirring frequently; transfer to bowl. Repeat with 1-1/2 teaspoons oil, and remaining ½ each of the pork and garlic.

2.To same skillet, add remaining 1 tablespoon oil, pepper, carrots and walnuts; cook over medium-high heat 3 minutes or until vegetables are tender, stirring frequently. Reduce heat to low.

3.In small bowl, whisk teriyaki sauce and water. Add teriyaki sauce mixture, zucchini noodles and pork mixture to skillet; with tongs, toss and cook 5 minutes or until heated through. Makes about 6 cups.

4.Serve noodle mixture in bowls topped with onions; garnish with sesame seeds and serve with soy sauce, if desired.

Approximate nutritional values per serving (1-1/2 cups):
340 Calories, 19g Fat (3g Saturated), 45mg Cholesterol,
430mg Sodium, 18g Carbohydrates, 4g Fiber, 30g Protein