Spicy garlic noodles with pork



5 min


4 servings

* PLUS Cooking time: 8 minutes
Spicy garlic noodles with pork

Andreas Trauttmansdorff


  • 1/2 500g-pkg spaghetti or fettuccine pasta
  • 1 bunch broccoli
  • 1 large carrot
  • 1 yellow bell pepper , julienned (optional)
  • 4 centre-cut pork chops , preferably boneless
  • 1 tbsp cornstarch
  • 1/2 cup teriyaki sauce
  • 1 tbsp dark sesame oil
  • 1 1/2 tbsp hot chili-garlic sauce
  • 4 garlic cloves , minced
  • vegetable oil
  • 1/4 cup water


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, cut broccoli florets from stalks. Keep stalks for another use. Cut florets into small pieces. Using a vegetable peeler, peel long, wide strips from carrot. Prepare pepper. Trim fat from pork. Cut out bone if there is one. Slice meat into thin bite-size strips. In a bowl, stir cornstarch with 2 tbsp (30 mL) teriyaki until dissolved. Stir in remaining 1/3 cup (75 mL) teriyaki and sesame oil, chili-garlic sauce and garlic.
  • Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add pork. Stir often until no pink remains, 3 to 4 minutes. Stir, then pour in teriyaki mixture. Add broccoli, carrot and pepper. Pour in water. Stir often until veggies are done as you like, 3 to 4 minutes. Once pasta is cooked, drain well. Place in a large bowl. Add pork mixture. Toss to evenly coat. Great with a spinach salad.

Nutrition (per serving)

  • Calories
  • 430,
  • Protein
  • 26.6 g,
  • Carbohydrates
  • 63.5 g,
  • Fat
  • 8.1 g,
  • Fibre
  • 6.3 g,
  • Sodium
  • 1639 mg.

Bottled Asian sauces and a hit of garlic turn an everyday stir-fry into a yummy noodle dinner! The skinny cut of the chops makes them a snap to slice.