Teriyaki Glazed Pork With Chinese Noodles

Using a store-bought teriyaki sauce and this easy cooking method, this meal can be ready in less than 10 minutes.

I like teriyaki pork, but it usually needs time for the meat to marinate in the sauce. The steamed Chinese noodles are partially cooked and take only a minute to cook in boiling water. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

I like teriyaki pork, but it usually needs time for the meat to marinate in the sauce. Using a store-bought teriyaki sauce and this easy cooking method, I was able to have this meal ready in less than 10 minutes.

The steamed Chinese noodles are partially cooked and take only a minute to cook in boiling water. They are available in most supermarkets. If difficult to find, use any type of thin pasta and follow package cooking instructions.

Helpful Hints

• Snap peas or green beans can be used instead of snow peas.
• Olive oil can be used instead of sesame oil.

Countdown

• Place water for noodles on to boil.
• Prepare ingredients.
• Boil noodles and place on 2 dinner plates
• Make pork dish.

Shopping List

To buy: 3/4 pound pork tenderloin, 1 bottle low-sodium teriyaki sauce, 1/4 pound snow peas, 1 bunch scallions, 1 container sesame seeds, 1 bottle sesame oil, 1 can vegetable oil spray, 1 package steamed Chinese noodles

Teriyaki Glazed Pork

Serves 2

• 3/4 pound pork tenderloin
• Vegetable oil spray
• 1/4 pound snow peas 1 3/4-cups
• 1/4 cup low-sodium teriyaki sauce
• 2 scallions thinly sliced, about 1/3 cup
• 1 tablespoon sesame seeds

Cut pork tenderloin into 1/2-inch slices and press them to about 1/4 inch thick with the flat side of a spatula. Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add pork and sauté 2 minutes per side. Add the teriyaki sauce and snow peas to the skillet. Mix well. Continue to cook, spooning the sauce over pork slices as they cook. A meat thermometer should read 145 degrees F. Divide in half and place on two dinner plates. Sprinkle sliced scallions and sesame seeds on top.

Per serving: 275 calories (27 percent from fat), 8.2 g fat (1.7 g saturated, 3.6 g monounsaturated), 108 mg cholesterol, 39.4 g protein, 9.9 g carbohydrates, 2.4 g fiber, 416 mg sodium.

Chinese Noodles

Serves 2

• 1/4 pound fresh or steamed Chinese noodles
• 2 teaspoons sesame oil
• Salt and freshly ground black pepper

Fill a medium-size pot three quarters full of water and bring to a boil over high heat. Add noodles to boiling water. Cook 1 minute or according to package instructions. Drain return to pot and add oil and salt and pepper to taste. Divide in half and place on the dinner plates with the pork.

Per serving: 251 calories (19 percent from fat), 5.4 g fat (0.8 g saturated, 1.9 g monounsaturated), no cholesterol, 7.4 g protein, 42.6 g carbohydrates, 1.8 g fiber, 3 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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