Rice Noodles with Pork and Ginger Vegetables
Recipe courtesy of Food Network Magazine
- 8 ounces rice noodles
- 1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bunch scallions, sliced (white and green parts separated)
- 1 2 -inch piece fresh ginger, peeled and minced
- 6 cloves garlic, minced
- 3 cups precut stir-fry vegetables (about 12 ounces)
- 1/3 cup chopped fresh cilantro, basil and/or mint
- Juice of 1 lime
Preparation time 25mins
Cooking time 35mins
Adapted from foodnetwork.com
Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.