Noodles with Broccoli and Meat (Kuy Tew Cha)

This is a simple, tasty, economical, kid-friendly, healthy meal! What more could you ask for? In addition, the meat and garlic can be frozen together, already chopped; this saves more time on the day of cooking, is a great way to extend a pork or beef roast (cut off the meat for this recipe before cooking the roast), and takes up minimal space in your freezer--perfect for those who only have the freezer compartment on a regular fridge with which to work. Recipe below is the way I made it; variations from the cookbook are below my version.

From Extending the Table

• 8 oz. whole wheat angel hair pasta
• 2 c. chopped broccoli florets
• 2 cloves garlic, minced
• 1 c. pork, cut in small pieces
• 1-2 T. lite soy sauce
• 1 t. sugar
• 1/2 t. salt

1. Cook noodles according to package directions. Drain and toss with 1 tablespoon oil. Cover and set aside.
2. Steam broccoli until crisp-tender (about 5 minutes). (I did this using the same pot I'd cooked the pasta in--one less pot to wash!)
   
3. Meanwhile, saute pork and garlic in 1 tablespoon oil in skillet (8-10 minutes). Add cooked broccoli, soy sauce, sugar, and salt to pork and toss together. Toss this mixture with noodles.
4. Serve! (pass additional soy sauce for those who like their noodles nice and salty)

Serves 4

Variations

• Substitute rice noodles for wheat noodles.
• Substitute 6-8 shrimp (shelled and deveined) for 1/2 cup of the pork.
• Substitute 1 cup thinly sliced beef for pork.