Noodles with Roasted Pork and Almond Sauce

Cooking Light's latest issue has a bunch of noodle-based recipes. You really can't go wrong with noodles and almond/peanut sauce. I substituted Udon noodles for the fettucine and natural peanut butter for the almond butter, since I already had those on hand. Just a little heat and plenty of flavor, this one is easy and good.

Noodles with Roasted Pork and Almond Sauce

1/2 teaspoon canola oil

1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine (or any long type, fatty noodle)
1/4 cup almond butter (peanut butter works too)
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint
 
Preheat oven to 425°.


Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.