This is a great alternative to ordering Chinese or Thai food from out. You could add Sriracha sauce to this to control the spice level, and drop the meat to make it vegetarian. This is a very healthy recipe that tastes just as good as the restaurant style!
2 boneless skinless pork chop halves, trimmed of fat and sliced very thin width wise
1 tsp. sesame oil
3 tsp. Hoisin
1 medium carrot, shredded
1 c. snap peas,sliced at an angle
1 Tbs. sesame oil
3 Tbs. LaChoy Teriyaki Marinade & Sauce
1 tsp. ginger, minced
2 (7.1 oz.) pouches Thai Rice Stir-Fry Noodles
In a medium size skillet, heat 1 tsp. sesame oil on medium high heat. Add the thinly sliced pork and stir occasionally until the pork is fully cooked and no longer pink. Add in the Hoisin and cook for about 1 minute until the sauce is hot and coating the pork. Remove from the heat and set aside.
Turn the heat to medium and in a large skillet, heat 1 Tbs. sesame oil. Add in the egg and scramble with a spatula or spoon. Add the carrot, snap peas, stir-fry noodles, ginger and teriyaki marinade. Stir everything together and cook for two minutes.
Add the meat to the stir-fry mixture, straining the liquid that it cooked in. Stir everything together and cook for one minute until the pork is heated through again.
(This recipes makes 4 servings, and is 8 Points Plus Weight Watchers points.)