Pork and Noodles Recipe

This is adapted from my subscription to the Taste of Home Healthy Cooking.

My husband and I both loved this dish. I would double the portion, if your cooking for more than two.
I use wholegrain noodles, I don't have to, I choose to. I love the texture of the grains. This is also great if you have left over pork chops or pork loin. This is a super simple dish!
I used a stock photo, until I get a camera, I only have my cell phone camera... enough said. I truly hope you try this dish.

Nutrition Facts: 2 cups equals 389 calories, 11 g fat (4 g saturated fat), 60 mg cholesterol, 783 mg sodium, 40 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.  It is 10 Points plus for two cups.
Ingredients


3 ounces uncooked angel hair pasta

1/2 pound boneless pork loin chops, cut into thin strips

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon canola oil, divided

1-1/2 cups cut fresh green beans

2 celery ribs, sliced

4-1/2 teaspoons chopped onion

3 tablespoons water

4 teaspoons reduced-sodium soy sauce

1 teaspoon butter

Directions

Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat. Yield: 2 servings.