Directions:
- Cook linguine according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.
- In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Return pork to the pan. Drain linguine; add to the pan and stir to coat. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.19 Kcal (1889 kJ) | ||
| Calories from fat | 146.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.23g | 25% | |
|---|---|---|---|
| Cholesterol | 64.98mg | 22% | |
| Sodium | 645.86mg | 27% | |
| Potassium | 675.19mg | 14% | |
| Total Carbs | 44.02g | 15% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 33.17g | 66% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.3mg | 13% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.67 Kcal (790 kJ) | ||
| Calories from fat | 61.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 25% | |
|---|---|---|---|
| Cholesterol | 27.17mg | 22% | |
| Sodium | 270.07mg | 27% | |
| Potassium | 282.34mg | 14% | |
| Total Carbs | 18.41g | 15% | |
| Sugars | 3.75g | 36% | |
| Dietary Fiber | 1.99g | 19% | |
| Protein | 13.87g | 66% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 13% | |
| Calcium | 17mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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