Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 3

The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.

David Bonom
Recipe by Cooking Light November 2006

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

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  • Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

  • Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

  • Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Nutrition Facts

395 calories; calories from fat 22%; fat 9.6g; saturated fat 2.1g; mono fat 3.7g; poly fat 2.5g; protein 28.1g; carbohydrates 43.7g; fiber 2.4g; cholesterol 74mg; iron 2.5mg; sodium 690mg; calcium 53mg.
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