Pork and Noodle Stir-Fry

By á-8038

calories 415, fat 9 grams, Fiber 3 grams, protein 24 grams

Ingredients

• 8 oz rice noodles
• 1 pork tenderloin (about 3/4 lb) cut into 1/4 strips
• Kosher salt and ground pepper
• 3 Tbsp cornstarch
• 2 cups chicken broth
• 4 tsp vegetable oil
• 4 scallions, sliced ( white and green separated)
• 1 2 inch piece ginger,peeled and minced
• 2 cloves garlic minced
• 3 cups precut stir-fry vegetables (about 9 oz)
• grated zest of lime , plus wedges for serving

Preparation

Step 1

Cook the noodles as directed, drain and rinse. Meanwhile toss pork with 1/4 tsp salt and pepper and 2 Tbsp Cornstarch in bowl. Whisk chicken broth and remaining 1 Tbsp cornstarch in another bowl.Heat a large skillet over high heat. Add 1 tsp oil, then add pork until lightly brown, about 5 mins, transfer to bowl. Add remaining 3 tsp oil to pan then add scallion whites and garlic, reduce heat to medium and cook about 2 mins. Stir in vegetables and 3 Tbsp water and ccook until crisp-tender about 4 mins. Add broth mixture to pan and bring to boil. cook until slightly thickened about 5 mins. return pork to skillet along with noodles. lime zest and 1/4 tsp salt and stir to heat thoughly. Stir in scallion greens. Serve with lime wedges.