1 (8-oz) package sugar snap (or snow) peas
1/4 bunch fresh cilantro, coarsely chopped
1 lime, for zest/juice
1 lb boneless pork loin chops
2 slices center-cut bacon, coarsely chopped
1/4 cup prediced red onions
1 tablespoon chopped garlic
1 tablespoon ginger spice paste
1 tablespoon hot pepper sauce
1 cup unsalted chicken stock
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 (14.2-oz) package cooked stir-fry noodles
- Cut peas into strips lengthwise. Chop cilantro (1/4 cup).
- Zest lime (1 teaspoon); squeeze for juice (1 tablespoon).
- Cut pork chops into 1/4-inch-thick slices; cut bacon into 1-inch pieces (wash hands).
- Preheat large, nonstick sauté pan on medium 1–2 minutes. Place bacon in sauté pan; cook 4–5 minutes, stirring occasionally, or until crisp. Remove bacon from pan and drain, leaving 2 tablespoons bacon fat in pan.
- Place pork in same pan; cook 3–4 minutes, stirring occasionally to brown on all sides, and until 145°F. Remove pork from pan and set aside.
- Add peas to pan; cook 2 minutes. Stir in onions, garlic, ginger paste, hot sauce, and lime zest; cook 1–2 minutes, stirring occasionally, or until hot. Combine lime juice, stock, honey, and soy sauce until blended. Add noodles to pan, then add soy sauce mixture; simmer 4–5 minutes or until sauce has thickened.
- Transfer pork back to pan; toss to coat. Divide pork and noodle mixture among serving bowls; top with even amounts bacon and cilantro. Serve.
Amount per 1/4 recipe serving: Calories 520, Total Fat 18.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 75mg, Sodium 880mg, Total Carb 58g, Fiber 3.00g, Sugars 23g, Protein 31g, Calc 4%, Vit A 0%, Vit C 0%, Iron 10%