- 4
- 15 mins
- 33 mins
Ingredients
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 Pound boneless pork loin, cut into
- 2 X1/2 inch strips
- 1 Tbsp vegetable oil
- 2 Cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup Orange Juice
- 2 Tbsp Cider Vinegar
- 1/2 Tbps Brown Sugar
- 2 medium carrots, sliced
- 1 Tbps Corn Starch
- 1/2 Cup sliced green onions
- 1/2 pound egg noodles, cooked, drained
Preparation
Step 1
Get the water boiling for the noodles.
1. In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
2. In a large skillet heat oil over medium high heat. Add the pork and garlic. Saute for 2 minutes or until browned.
3. In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour the rest of the broth mix into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
4. Blend Corn Starch into reserved broth mixture. Stirring constantly, pour the Corn Starch mix into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 minute.
5. Toss with the noodles. Serve immediately.