Sunday’s Dinner – Szechuan Noodles with Pork

Szechuan Noodles with Pork


  • 12 ounces linguine
  • 1 cup chicken broth or water
  • 2 tablespoons lite soy sauce
  • 12 ounces ground pork
  • 1⁄ 4 teaspoon red pepper flakes
  • 6 scallions, cut in 1 1⁄2-in. pieces
  • 1 large carrot, shredded
  • 1 tablespoon each minced garlic and ginger
  • 3 tablespoons creamy peanut butter
  • Garnish: chopped cilantro


1. Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.

2. Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.

3. Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.

4. Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy.) Sprinkle with cilantro.


Woman’s Day | March 3, 2009


6 servings, 7 WW points per serving

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s