12 ounces pork tenderloin, halved lengthwise then sliced 1/4-inch thick
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, cut into 2-inch-wide strips
1 large carrot, cut into 2-inch-wide strips
4 ounces sugar snap peas, trimmed (about 1 cup)
2 garlic cloves, thinly sliced
Cilantro leaves, for garnish
How to Make It
Combine hoisin, vinegar, ginger, and 3 tablespoons water in a bowl; set aside. Place bean threads in a separate bowl; cover with boiling water, and let stand 10 minutes or until tender. Drain.
Dredge the pork in cornstarch. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in 2 batches, sauté pork 2 minutes per side or until golden brown and just cooked through. Remove with slotted spoon. Add remaining oil, then add bell pepper, carrot, peas, and garlic. Cook, stirring frequently, about 2–3 minutes or until vegetables are crisp-tender. Add reserved hoisin mixture to the pan; bring to a boil. Add pork, and cook 1 minute or just until pork is heated through.
Place the bean threads on a platter, and top with the stir-fry. Garnish with cilantro leaves, if desired.
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I made the dish exactly as described, except I omitted the cilantro at the end. The sauce, veggies and pork were good, not great. The noodles were flavorless and there was not enough sauce to give them flavor.
If making it again (which I won't), I would probably double or triple the sauce so that it would be adequate to cover the noodles. Otherwise, consider eating with rice instead of using the noodles. (I LOVE this sort of noodle, but was very disappointed with how it was used in this dish.)
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