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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan Ingredients:
6 ounces uncooked angel hair pasta |
3 tablespoons hoisin sauce |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons sesame oil |
1 pork tenderloin (1 pound), halved and thinly sliced |
3 teaspoons canola oil, divided |
3/4 cup julienned sweet red pepper |
3/4 cup halved fresh snow peas |
1/2 cup sliced onion |
1 cup sliced cabbage |
1/4 cup minced fresh cilantro |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
3. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Yield: 4 servings.
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