Chinese Pork 'n' Noodles
Light & Tasty
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I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep: 20 min. Cook: 15 min.
Ingredients:
- 6 ounces uncooked angel hair pasta
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 pork tenderloin (1 pound), thinly sliced and halved
- 3 teaspoons canola oil, divided
- 3/4 cup julienned sweet red pepper
- 3/4 cup halved fresh snow peas
- 1/2 cup sliced onion
- 1 cup sliced cabbage
- 1/4 cup minced fresh cilantro
Directions:
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Yield: 4 servings.