Hoisin Pork and Noodles

Name: Hoisin Pork and Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 12 ounces medium egg noodles; 1 1/4 lbs pork tenderloin, trimmed of fat; 2 teaspoons sesame oil; 4 garlic cloves, minced; 2 teaspoons 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 tablespoon cornstarch; 1/2 cup hoisin sauce; 1 tablespoon light soy sauce; 1/2 cup green onion, thinly sliced; 1/4 cup chopped peanuts

Submitted by DeeCooks

"From I-Village, here for safekeeping."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 6

ingredients

12 ounces medium egg noodles
1 ¹⁄₄ lbs pork tenderloin, trimmed of fat
2 teaspoons sesame oil
4 garlic cloves, minced
2 teaspoons 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 tablespoon cornstarch
¹⁄₂ cup hoisin sauce
1 tablespoon light soy sauce
¹⁄₂ cup green onion, thinly sliced
¹⁄₄ cup chopped peanuts

directions

Prepare noodles according to package directions.
Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
Heat oil in a large deep nonstick skillet over medium-high heat until hot.
Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
Transfer mixture to a bowl; set aside.
Add bell pepper and snow peas to skillet; stir fry 1 minute.
Combine broth and cornstarch; mix well.
Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
Add pork mixture; stir-fry 1 minute or until pork is cooked through.
Drain noodles; transfer to 6 serving plates.
Spoon pork mixture over noodles; sprinkle with green onions.
Garnish with peanuts or cashews, if desired.
SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
NUTRITIONAL INFORMATION:.
Based on individual serving.
Calories: 416.
Total Fat: 10 g.
Carbohydrates: 49 g.
Protein: 29 g.

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RECIPE SUBMITTED BY

DeeCooks

If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag">

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