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Vegetables & Pork over Chinese Noodles
Vegetables & Pork over Chinese Noodles
1 Review
From: EatingWell Magazine, Holiday Issue 1995
The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon cornstarch
- 3 tablespoons reduced-sodium soy sauce, divided
- ¼ cup plus 1 teaspoon dry sherry, divided
- 8 ounces pork tenderloin, trimmed of fat and cut into thin strips
- ¼ cup reduced-sodium chicken broth
- ¼ cup hoisin sauce
- 1 teaspoon brown sugar
- 1 pound Chinese wheat noodles, (wide lo mein noodles) or linguine
- 2 teaspoons canola oil
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh ginger
- ¼ teaspoon crushed red pepper
- ¼ cup water
- 2 carrots, peeled, cut in half lengthwise and thinly sliced
- 3 scallions, trimmed and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into thin strips
- 2 cups snow peas, (6 ounces), tough strings and ends removed
Preparation
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- Combine cornstarch, 1½ 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.
- Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1½ tablespoons soy sauce and remaining ¼ cup sherry in a small bowl. Set aside.
- 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.
- 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.
- 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.
- Per serving: 378 calories; 4 g fat(1 g sat); 11 g fiber; 68 g carbohydrates; 20 g protein; 38 mcg folate; 20 mg cholesterol; 8 g sugars; 4 g added sugars; 3,839 IU vitamin A; 56 mg vitamin C; 68 mg calcium; 4 mg iron; 502 mg sodium; 443 mg potassium
- Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (77% dv), Iron (22% dv)
- Carbohydrate Servings: 4½
- Exchanges: 1 starch, 1 vegetable, 1½ lean meat
Reviews 1
August 02, 2011
By: MaxBew
Very tasty!
I was cooking for two so I divided ingredients accordingly. I measured out and prepared everything first - as it's a quick cooking stir fry I wanted everything to hand. I'm not a proficient cook so I probably spent more time preparing than most. I followed the instructions and my husband and I were very impressed with the sweet spicy flavours - as good as take out - very very tasty ... I am printing this recipe out for my favourites file.
Pros: quick to prepare & cook, wonderful flavour
