Pork and Noodle Stir-Fry

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Pork and Noodle Stir-Fry Recipe Photo: Pork and Noodle Stir-Fry Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 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

Directions

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.

Per Serving: Calories: 415; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 59 grams; Sugar: grams; Fiber: 3 grams; Cholesterol: 68 milligrams; Sodium: 465 milligrams

Photograph by Christopher Testani

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Newest Ratings and Reviews

Read all 11 reviews

  • on March 16, 2013

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    As mentioned by other reviewers, the sauce was a bit bland so I added some bottled General Tsao sauce at the end. I also used a 1 lb teriyaki-flavored pork tenderloin for more flavorful meat and more meat (1/4 lb per person. I will defiitely make it again - with those modifications.

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  • on March 15, 2013

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    My family and I love this dish. I feel the garlic, ginger and scallion make the kitchen (and the food very fragrant. I've made it three times, twice with pork and once with chicken. When I first made it, I was wondering if it needed soy sauce, but my family said "Nooo, it's great!".

    people found this review Helpful.
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  • on March 14, 2013

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    The dish was a little bland. We added soy sauce and/or terryaki sauce and it helped, but it would have been great if it was flavorful on its own.

    people found this review Helpful.
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