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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.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary

prep:
16 mins
cook:
15 mins
total:
31 mins
Yield:
4 servings (serving size: 3/4 cup pork mixture and 1/2 cup noodles)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

341 calories; fat 9.1g; saturated fat 2.6g; protein 27.3g; carbohydrates 33.3g; cholesterol 67mg; iron 2.3mg; sodium 509mg; calories from fat 24%; fiber 2.3g; calcium 48mg.
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