Pork and Noodle Stir-Fry (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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.
4. Photograph by Christopher Testani
|
|