Spicy Pork Teriyaki & Walnut Noodles


2 tablespoons sesame oil, divided

4 cloves garlic, minced and divided

1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips

1 medium red bell pepper, chopped

1 small handful of spinach

1-1/4 cups shredded or matchstick-cut carrots (about 4 ounces)

1 bag Snack Primal Sriracha Walnuts

1-pound prepared zucchini noodles

1/4 cup lower sodium teriyaki sauce with 1 tablespoon water mixed in

1/4 cup chopped green onion tops



Heat 1-1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes, or until browned and 145°F. Set aside. Repeat with 1-1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside.

To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, spinach, bell pepper, carrots and SP sriracha favored walnuts; cook and stir until vegetables are tender; about 3-5 minutes.

Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.