Vegetables & Pork over Chinese Noodles

From EatingWell: May/June 1992 — Subscribe Now!

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

Vegetables & Pork over Chinese Noodles Recipe

6 servings

Active Time: 35 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce, divided
1/4 cup plus 1 teaspoon dry sherry, divided
8 ounces pork tenderloin, trimmed of fat and cut into thin strips
1/4 cup reduced-sodium chicken broth
1/4 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
1/4 teaspoon crushed red pepper
1/4 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

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.
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.
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.

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.

Nutrition Bonus: Selenium (98% daily value), Vitamin C (83% dv), Vitamin A (72% dv), Magnesium (33% dv), Zinc (18% dv), Folate (17% dv).

4 1/2 Carbohydrate Serving

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