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Peanut Noodles with Pork and Vegetables

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 20 minutes


For the sauce:

  • ¼ cup reduced-fat creamy peanut butter
  • tablespoon low-sodium soy sauce
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon honey
  • ¼ cup plus 2 tablespoons warm water

For the noodles with pork and vegetables:

  • 1 pound boneless loin pork chops sliced into ¼ inch strips
  • 2 tablespoons sesame oil divided (If you don’t have sesame oil, you can use olive oil.)
  • 2 cups sliced bell peppers I used a combination of red, yellow and orange.
  • cups broccoli florets
  • 6 ounces whole wheat spaghetti

For garnish:

  • Lime wedges
  • Scallions thinly sliced
  • Fresh cilantro chopped


  • In a small bowl, whisk together all of the ingredients for the peanut sauce. Set aside until ready to use.
  • Heat 1 tablespoon sesame oil in a large non-stick pan over medium heat. When hot, add your pork strips and sauté for 5-6 minutes until the pork is cooked through. Remove the pork from the pan and set it aside while you cook your vegetables and noodles.
  • Add the vegetables to the non-stick pan with 1 tablespoon of sesame oil and sauté until they are just tender, about 7 minutes.
  • While your vegetables are cooking, cook the spaghetti according to the package directions, strain and set aside.
  • When your vegetables are cooked return the pork to the pan and add the peanut sauce. Bring the peanut sauce to a boil and cook for 30 seconds.
  • Add the spaghetti and toss until everything is well coated in sauce. (Using tongs makes things a lot easier.)
  • Serve warm or cold with scallions, cilantro and lime wedges. Enjoy your post-sweat meal, dudes. You earned it.