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Stir-Fried Pork, Snow Peas and Rice Noodles

Photo: Miki Duisterhof; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 15 mins
Yield Serves 4

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

Nutrition Information

  • calories 369
  • fat 7 g
  • satfat 1 g
  • protein 18 g
  • carbohydrate 60 g
  • fiber 4 g
  • cholesterol 37 mg
  • sodium 814 mg

How to Make It

  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.