| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces rice noodles, pad thai style
- 1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bunch scallions, sliced (white and green parts separated)
- 1 2-inch piece fresh ginger, peeled and minced
- 6 cloves garlic, minced
- 3 cups precut stir-fry vegetables (about 12 ounces)
- 1/3 cup chopped fresh cilantro, basil and/or mint
- Juice of 1 lime
Instructions
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
- Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
- Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.
Nutrition Facts
| Calories | 410 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 55 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
| Sugar | 2 grams |
Reviews
This was pretty good, but I felt like it was missing something. If I make this again, I think I will possibly add some Mirin or honey. Something to add a little extra flavor. Or possibly season the pork with some type of teriyaki blend. I used julienned carrots, orange bell pepper, sliced portabellas, and snow peas. Which I felt were a good mix for this dish. Overall, I think it’s a reasonably healthy and good dish… just needed to add some extra flavor to take it to the next level!