Tossing the pork in soy sauce and letting it stand a few minutes gives this stir-fry its authentic flavor. Look for rice noodles in Asian markets or in the Asian-cooking section of the supermarket.
Oxmoor House JANUARY 2008
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.
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