Stir Fried Pork and Noodles

INGREDIENTS

• 12 ounces Chinese egg noodles or Ramen noodles
• 1 pound pork tenderloin
• kosher salt and pepper, to taste
• 1/2 cup cornstarch
• 2-3 tablespoons olive oil
• 1/3 cup low sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons mirin or dry white wine
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce
• 1 cup matchstick cut carrots
• 1 red bell pepper, cut into thin strips
• 2 cloves garlic, minced or pressed
• 1 tablespoon ginger, peeled and finely minced
• 2 green onions, sliced green and white parts

DIRECTIONS

1. Cook noodles according to package directions, drain, and toss in just a bit of olive oil to prevent them from sticking. Cover and reserve.
2. Carefully remove the excess fat and ‘silver skin’ from the tenderloin.
3. Cut into bitesized pieces, then season with salt and pepper.
4. Pour corn starch into a large bowl. Toss the pork with corn starch making sure they are completely coated.
5. Heat olive oil in a large skillet over medium high heat until it begins to shimmer.
6. Add pork, being careful not to crowd (you may need to cook in batches). Cook for about 3 minutes, flip and cook another 2-3 minutes. You’re looking for nicely browned pieces that are almost cooked through.
7. While the pork cooks, combine the soy sauce, honey, mirin, sesame oil, and chile garlic sauce in small dish. Set aside.
8. When the pork is cooked, transfer to a plate and reserve.
9. Add a bit more oil to the pan and add the carrots, bell pepper, garlic, ginger, and all but 2 tablespoons of the green parts of the green onions.
10. Cook for about 4-5 minutes or until the veggies are crisp tender.
11. Pour the sauce into the pan, stir and let simmer a minute, then return the pork to the pan.
12. Toss and serve over noodles.

Nutritional Information