Stir-Fried Pork, Snow Peas and Rice Noodles

Photo: Miki Duisterhof; Styling: Susan Vajaranant

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 369
Fat 7 g
Satfat 1 g
Protein 18 g
Carbohydrate 60 g
Fiber 4 g
Cholesterol 37 mg
Sodium 814 mg

Ingredients

8 ounces wide (pad thai) rice noodles
8 ounces pork tenderloin, thinly sliced
3 tablespoons soy sauce
3 tablespoons rice wine or cooking sherry
1/2 cup low-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 tablespoon finely chopped fresh ginger
3 scallions, white and light green parts, finely chopped
7 ounces snow peas, trimmed

Preparation

1. Place rice noodles in a bowl, cover with hot tap water, and let stand 8 to 10 minutes. Drain, allowing some water to cling to noodles.

2. Combine pork, 1 Tbsp. soy sauce and 1 Tbsp. rice wine in a bowl and toss to coat. Whisk together remaining 2 Tbsp. soy sauce, remaining 2 Tbsp. rice wine, broth, cornstarch and sesame oil in a medium bowl.

3. Warm vegetable oil in a large nonstick skillet or wok over high heat. Add pork and stir-fry until cooked through, 2 to 3 minutes. Transfer to a bowl. Add garlic, ginger and scallions to skillet and stir-fry until fragrant, about 30 seconds. Add snow peas and 1/2 cup water to skillet, cover and cook until just tender, 4 to 5 minutes.

4. Add noodles, pork and chicken-broth mixture to skillet and cook, stirring, until noodles are heated through and coated, 3 to 4 minutes. Serve immediately.

Note:

March 2011