Nutrition per serving may change if servings are adjusted.
3 tablespoons low-sugar orange marmalade
2 tablespoons light teriyaki sauce
2 tablespoons water
1 tablespoon grated fresh ginger
¼ to ½ teaspoon crushed red pepper
3 ounces dried multigrain spaghetti or soba (buckwheat noodles)
Nonstick cooking spray
2 cups small broccoli florets
½ small red onion, cut into thin wedges
1 cup packaged julienned carrots, or 2 carrots, cut into thin bite-size strips
2 teaspoons canola oil
2 ounces boneless pork top loin chops, cut into thin bite-size strips
3 cups shredded Napa cabbage
1 teaspoon toasted sesame seeds (optional)
To prepare sauce: In a small bowl, combine marmalade, teriyaki sauce, the water, ginger, and crushed red pepper; set aside. Cook spaghetti according to package directions.
Meanwhile, coat a large nonstick skillet or wok with cooking spray. Preheat over medium-high heat. Add broccoli and red onion to hot skillet. Cover and cook for 3 minutes, stirring occasionally. Add carrots; cover and cook for 3 to 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
Add oil to the same skillet. Add pork strips. Cook and stir over medium-high heat for 3 to 5 minutes or until cooked through. Return vegetables to skillet along with sauce and cabbage. Cook and stir for 1 to 2 minutes or until heated through and cabbage is just wilted.
Serve immediately over the hot cooked spaghetti. If desired, garnish with toasted sesame seeds.
Serving size: ½ cup cooked spaghetti with 1 cup pork stir-fry
276 calories;6 g fat(1 g sat); 5 g fiber; 30 g carbohydrates; 26 g protein; 83 mcg folate; 56 mg cholesterol; 8 g sugars; 0 g added sugars; 5,585 IU vitamin A; 59 mg vitamin C; 92 mg calcium; 2 mg iron; 253 mg sodium; 740 mg potassium
Vitamin A (112% daily value), Vitamin C (98% dv), Folate (21% dv)