Triathlon Eating: Pork Strips with Peanut Sauce and Rice Noodles


This recipe is great for dinner after a workout. It offers a balance of protein and carbohydrates. A combination of carbohydrates and protein helps triathletes recover from training. Glycogen and protein stores are low after a workout and this meal helps rebuild these deficits.

Pork Strips with Peanut Sauce and Rice Noodles

Rice noodles soak up liquid quickly, so if you’re not serving immediately, reserve about 1/4 cup
cooked sauce, and add to remaining pork mixture just before serving, tossing gently.

1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic (such as Sambal oelek)
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1 (6-ounce) package rice noodles
1/2 cup thinly sliced green onions
Lime wedges (optional)

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat
pork; bring to a boil.
Reduce heat, and simmer 1 minute.
Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the
pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.

Yield: 4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)

CALORIES 461 (31% from fat); FAT 15.8g (sat 4g,mono 4.1g,poly 1.7g); IRON 2mg; CHOLESTEROL
73mg; CALCIUM 28mg; CARBOHYDRATE 49.9g; SODIUM 563mg; PROTEIN 29.6g; FIBER 2.3g

Courtesy of Cooking Light, JULY 2005

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