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- 1 pound boneless pork loin
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 16 ounce package frozen pepper and onion stir-fry vegetables, thawed
- 1 10 3/4ounce can condensed cream of mushroom soup
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 2 tablespoons soy sauce
- 1/4 teaspoon ground ginger
- 1 3 ounce package Oriental-flavor ramen noodles
- 1/4 cup slivered almonds
1. Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a medium bowl, combine flour and pepper. Add meat, half at a time, tossing gently to coat.
2. In a large skillet, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown (add additional oil, if necessary). Return all of the meat to skillet. Stir in stir-fry vegetables, soup, mushrooms, soy sauce, and ginger.
3. Meanwhile, cook noodles in boiling water about 3 minutes or just until tender; drain. Stir cooked noodles into meat mixture; stir in the seasoning packet from noodles. Transfer mixture to the prepared casserole. Sprinkle with almonds.
4. Bake, uncovered, about 35 minutes or until heated through. Makes 4 to 6 servings.
- Servings Per Recipe 4,
- cal. (kcal) 530,
- Fat, total (g) 28,
- chol. (mg) 63,
- sat. fat (g) 7,
- carb. (g) 34,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 7,
- fiber (g) 5,
- sugar (g) 5,
- pro. (g) 35,
- vit. A (IU) 972,
- vit. C (mg) 17,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1592,
- Potassium (mg) 542,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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