Pork and Noodle Stir-Fry
- 8 ounces rice noodles
- 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips
- Kosher salt and freshly ground pepper
- 3 tablespoons cornstarch
- 2 cups fat-free low-sodium chicken broth
- 4 teaspoons vegetable oil
- 4 scallions, sliced (white and green parts separated)
- 1 2 -inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- 3 cups precut stir-fry vegetables (about 9 ounces)
- Grated zest of 1 lime, plus wedges for serving
Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
Photograph by Christopher Testani
Recipe courtesy Food Network Magazine
Recipe courtesy of Food Network Kitchen