Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by MyRecipes March 2011

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Credit: Miki Duisterhof; Styling: Susan Vajaranant

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

369 calories; fat 7g; saturated fat 1g; protein 18g; carbohydrates 60g; fiber 4g; cholesterol 37mg; sodium 814mg.
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