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Korean Barbecue Pork Sweet Potato Noodles with Kimchi

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  • Prep 45 min
  • Total 45 min
  • Servings 4
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Explore veggie noodles and Korean cuisine all at once with this delicious one-pot wonder.
by: Tablespoon Kitchens
Updated Dec 12, 2016
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Ingredients

  • 1 tablespoon butter
  • 1 pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
  • 1 tablespoon toasted sesame oil
  • 8 oz sliced white button mushrooms
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 cup Annie's™ Naturals organic sweet & spicy BBQ sauce (from 12-oz bottle)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 peeled medium sweet potatoes, julienne peeled or spiralized, cut in 6-inch pieces (8 cups)
  • 4 cups baby spinach
  • 1/2 cup sliced spicy kimchi
  • 2 tablespoons chopped fresh cilantro leaves

Steps

  • 1
    In 5-quart Dutch oven, melt butter over medium-high heat. Add pork tenderloin; cook 3 to 4 minutes without moving, until pork releases easily from pan. Stir and cook 3 to 4 minutes longer or until pork is browned on all sides. Transfer to small bowl.
  • 2
    Add oil to Dutch oven; add mushrooms, and cook 5 to 7 minutes or until softened. Add rice vinegar and soy sauce; cook 3 to 5 minutes, stirring constantly, until brown bits release from bottom of Dutch oven and liquid is almost gone. Stir in barbecue sauce and broth. Heat to boiling, then gently stir in pork and sweet potato noodles. Reduce heat to low; cover and cook 12 to 15 minutes, stirring occasionally, until sweet potatoes are crisp-tender.
  • 3
    Gently fold in spinach; cook uncovered 30 to 60 seconds, stirring occasionally, until spinach wilts. Top with kimchi and cilantro.

Expert Tips

  • tip 1
    Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
  • tip 2
    Don’t peel sweet potatoes too far in advance. They oxidize and darken quickly.
  • tip 3
    Using prespiralized sweet potato noodles measured in ounce-weights? We used 22 oz of sweet potato noodles in this recipe.

Nutrition Information

410 Calories, 13g Total Fat, 36g Protein, 37g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1300mg
54%
Potassium
1110mg
32%
Total Carbohydrate
37g
12%
Dietary Fiber
5g
22%
Sugars
21g
Protein
36g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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