Noodles with Roast Pork & Almond Sauce - 2 Guiding Stars
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This Asian-style sauce substitutes almond butter for peanut butter. The subtle difference makes a silky, sweet sauce that’s a treat over noodles and roasted pork.


  • ½ tsp. canola oil
  • ½ lb. pork tenderloin, trimmed
  • ½ tsp. salt, divided
  • ¼ tsp. black pepper
  • 8 oz. uncooked whole grain fettuccine
  • ¼ cup almond butter
  • 2½ Tbsp. low-sodium soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. minced, peeled, fresh ginger
  • 1½ tsp. chili garlic sauce
  • 1 cup thinly sliced green onions
  • ⅓ cup finely chopped fresh mint


  1. Preheat oven to 425°F.
  2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper.
  3. Place pork in pan and bake (10 minutes). Turn pork over, and bake until a thermometer registers 155°F (10 minutes).
  4. Remove pork from oven and place on a cutting board; let stand (10 minutes). Shred pork into small pieces.
  5. 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.
  6. Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce.
  7. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, green onions, and mint.
Nutritional analysis per serving: Calories 380; Total Fat 13g (17% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 37mg (12% DV); Sodium 765mg (33% DV); Total Carbohydrate 47g (17% DV); Dietary Fiber 8.5g (32% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 24g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 15% DV; Manganese 120% DV; Selenium 100% DV; Thiamin 80% DV.
Recipe by Guiding Stars at
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