Pork and Noodle Stir-Fry

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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