Rice Noodles with Pork and Ginger Vegetables

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes

Kosher salt and freshly ground pepper

1 1/2 cups low-sodium chicken broth

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 bunch scallions, sliced (white and green parts separated)

1 2-inch piece fresh ginger, peeled and minced

6 cloves garlic, minced

3 cups precut stir-fry vegetables (about 12 ounces)

1/3 cup chopped fresh cilantro, basil and/or mint

Juice of 1 lime


  1. Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
  3. Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  4. Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.