Hoisin Pork and Noodles

A quick-to-fix dish with a great taste! Lots of color and crunch.

Serving: 6

12 ounces medium egg noodles
1 1/4 lb pork tenderloin, trimmed of fat
2 tsp Chinese sesame oil
4 minced cloves garlic
2 tsp minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 cup hoisin sauce
1 tbsp light soy sauce
1/2 cup thinly sliced green onion
1/4 cup chopped peanuts

1. Prepare noodles according to package directions.
2. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
3. Heat oil in a large deep nonstick skillet over medium-high heat until hot.
4. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
5. Transfer mixture to a bowl; set aside.
6. Add bell pepper and snow peas to skillet; stir fry 1 minute.
7. Combine broth and cornstarch; mix well.
8. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
9. Add pork mixture; stir-fry 1 minute or until pork is cooked through.
10. Drain noodles; transfer to 6 serving plates.
11. Spoon pork mixture over noodles; sprinkle with green onions.
12. Garnish with peanuts or cashews, if desired.
13. SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.

Based on individual serving.

Calories: 416
Total Fat: 10 g
Carbohydrates: 49 g
Protein: 29 g