Family members will crowd the kitchen when the aroma of cumin fills the air. Tell them to take a seat; this BBQ pork & potato stir-fry cooks up quickly.
What You Need
Original recipe yields 4 servings
8 oz. (1/2 of 16-oz. pkg.) rice stick noodles, uncooked
1 lb. pork tenderloin, cut into thin slices
1 tsp. ground cumin
2 Tbsp. oil, divided
1/2 lb. fresh green beans, trimmed, cut diagonally in half
1 cup shredded sweet potatoes
2 stalks celery, cut into thin slices
1/2 cup KRAFT Thick & Spicy Barbecue Sauce
1/4 cup water
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Let's Make It
Cook noodles as directed on package, omitting salt.
Meanwhile, toss meat with cumin. Heat 1 Tbsp. oil in nonstick wok or large skillet on high heat. Add meat; stir-fry 3 min. or until evenly browned. Remove meat from wok; set aside.
Heat remaining oil in wok. Add vegetables; stir-fry 2 to 3 min. or until beans are crisp-tender. Return meat and any meat juices to wok. Add barbecue sauce and water; stir-fry 1 min. or until heated through.
Drain noodles. Serve topped with meat mixture.
Garnish with chopped fresh cilantro or green onions just before serving.
Substitute regular fettuccine for the rice stick noodles.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 73g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.