Ingredients Jump to Instructions ↓

  1. 3 cups 594g / 20oz Uncooked egg noodles

  2. 1 Frozen apple juice concentrate - (12 oz) - thawed

  3. 2 tablespoons 30ml Cornstarch

  4. 8 oz 227g Lean pork

  5. 1 teaspoon 5ml Vegetable oil

  6. 1 teaspoon 5ml Onion - sliced into rings (medium)

  7. 1 teaspoon 5ml Apple - coarsely chopped (medium)

  8. 1/2 cup 118ml Honey-mustard barbecue sauce

  9. 1/4 cup 59ml Water

  10. 9 cups 990g / 34oz Preshredded coleslaw mix

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

  2. Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside.

  3. Cut pork into 2- by 1/2-inch slices.

  4. Heat oil in large Dutch oven over medium heat until hot. Add pork and onion; cook and stir 5 minutes or until onion is soft and golden. Add apple; cook and stir 3 minutes.

  5. Stir apple juice mixture. Add apple juice mixture, barbecue sauce and water to Dutch oven. Bring mixture to a boil over medium heat, stirring occasionally.

  6. Add coleslaw mix and noodles. Cook 2 to 3 minutes or just until cabbage is wilted. Sprinkle with pepper; serve immediately. Garnish with Italian parsley, if desired.

  7. This recipe yields 6 servings.

  8. Exchanges Per Serving: 1 Starch, 1 1/2 Meat, 2 Fruit, 2 Vegetable.

  9. Nutrition Facts: Calories 329; Calories from Fat 15%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 56g; Cholesterol 45mg; Sodium 375mg; Dietary Fiber 3g.


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