rice noodles with pork
categories:  Pork   

Prepared: 2008-05-22

Ingredients:

• 1 lb pork tenderloin
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• half onion, thinly sliced
• 3 cloves garlic, minced
• 2 tsp minced gingerroot
• 2 cups thinly sliced cabbage
• 1 carrot, thinly sliced
• 1 sweet red pepper, thinly sliced
• 3 tbsp water
• 3 tbsp sodium-reduced soy sauce
• 1 tbsp mild curry powder
• 1 tbsp granulated sugar
• 1 tbsp chili sauce
• 1 cup bean sprouts
• 8 oz thin rice noodles, soaked and drained*

Preparation:

• Cut pork in half lengthwise.
• Pound to 1/2 inch thickness; cut crosswise into strips.
• In bowl, toss pork with 2 tbsp water and cornstarch; let stand for 10 minutes.
• In wok or large skillet, heat half of the oil over medium-high heat; stir-fry pork for about 2 minutes or until well browned but still pink inside.
• Transfer to plate.
• Wipe out wok or skillet; heat remaining oil.
• Stir-fry onion, garlic and ginger for 1 minute.
• Add cabbage, carrot and red pepper; stir-fry for 2-4 minutes or until tender-crisp.
• Whisk together water, soy sauce, curry powder, sugar and chili sauce; stir into vegetables.
• Add pork and any accumulated juices, bean sprouts and noodles; gently stir-fry until heated through.

We bought vermicelli rice noodles but when we soaked them in first cold, then hot water it wasn't doing much so finally we just cooked the rice noodles according to the package instructions and then drained them.

makes 6 servings @ 343 calories per serving