nuPasta LOW-CALORIE Noodles: Teriyaki Pork Noodle Salad (Under 300 calories)

Low-Calorie Teriyaki Pork Noodle Salad

Since  I’m currently counting calories to lose weight for my wedding, eggs, grilled chicken and tuna served up on salads have been my easy go-to low-cal meals lately. They might not be the most exciting meals, but those dinners take only minutes to prepare and serve up a good dose of protein, which is perfect for when I get home from work and am totally ravenous. nuPasta low-calorie noodles have been a calorie- and time-saving grace!If I can’t whip something together ASAP, I risk raiding the cupboards, so it’s important for me to be able to put together quick and easy meals.

Low-Calorie Teriyaki Pork NuPasta Noodle Salad

By using NuPasta, I didn’t even need to bring a pot of water to a boil. You might remember when I wrote about these miracle noodles after picking up a few boxes at the CNE last month. NuPasta’s super low-calorie noodles are already cooked and just need to be rinsed and heated, or served up cold as they are in this salad.

After peeling my carrots, I continued on and peeled ribbons for the salad. If you’re not totally lazy, you can spiralize the carrot, too. Now knowing that I was too lazy to pull out my veggie spiralizer, you definitely know this is a total lazy-girl easy weeknight dinner.

Teriyaki Pork Noodle Salad

Use nuPasta low-calorie noodles in this quick and easy Teriyaki Pork Noodle Salad. This flavorful and hearty dinner salad is under 300 calories per serving.

SERVES: 6

INGREDIENTS

1 lb pork tenderloin, cut into 1″ slices
2 tbs coconut oil
1 package nuPasta angel hair pasta, drained and rinsed
2 carrots, peeled
1/4 red onion
10 cups spinach
salt and pepper
Marinade:
1 cup tamari
1/2 cup rice wine vinegar
1 tbs crushed garlic
Dressing:
1/4 cup olive oil
2 tbs tamari
2 tbs red wine vinegar
1 tbs Dijon mustard

INSTRUCTIONS:

Prepare marinade by mixing tamari, vinegar and garlic in a large bowl or ziplock
Toss tenderloin in marinade and set aside
Spiralize or peel carrots into thin ribbons and combine with onion and spinach in a large salad bowl
Heat oil in a large pan over medium-high heat (Click here for non-stick copper pan reviews)
Season pork well with coarse salt and pepper
Cooking half of the sliced pork pieces at a time to avoid crowding the pan, cook 4-5 minutes per side until browned and under internal temperature reaches 150F, remove from heat an let rest for 3 minutes
Prepare salad dressing (mix oil, tamari, red wine vinegar and mustard)
Add cold noodles and dressing to salad and toss
Arrange salad on plates and top with pork

Low-Calorie Teriyaki Pork Noodle Salad