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20 minute dinner recipes

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Vegetables & Pork over Chinese Noodles

http://www.eatingwell.com/recipes/vegetables_pork_over_chinese_noodles.html

From EatingWell:  May/June 1992

The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.

6 servings | Active Time: 35 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Combine cornstarch, 1 1/2 tablespoons soy sauce and 1 teaspoon of the sherry in a medium bowl. Add pork and toss to coat. Cover and refrigerate for 15 minutes.
  2. Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce and remaining 1/4 cup sherry in a small bowl. Set aside.
  3. Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water.
  4. Heat 1 teaspoon oil in a wok over high heat. Add pork and stir-fry for 2 minutes, or until no longer pink. Remove the pork from the pan and set aside. Add the remaining 1 teaspoon oil, garlic, ginger and red-pepper flakes. Stir-fry for 45 seconds. Add water, carrots and scallions and cook, stirring, for 2 minutes. Add yellow pepper and cook, stirring, for 1 minute. Add the reserved broth mixture and snow peas and cook, stirring, for 2 minutes.
  5. Return the pork and reserved noodles to the pan and toss to coat with the sauce. Cook for 1 minute, or until heated through. Serve immediately.

Nutrition

Per serving : 388 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 22 mg Cholesterol; 69 g Carbohydrates; 21 g Protein; 11 g Fiber; 484 mg Sodium; 494 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat