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Chinese Pork 'n' Noodles
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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
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
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |