Pork tenderloin noodle bowlsPrint

INGREDIENTS

1 tsp (5 mL) canola oil

1 tsp (5 mL) chili garlic sauce

1/2 lb (250 g) pork tenderloin, cut into 1/4 inch (1 cm) strips

1/3 of 454 g pkg rice stick noodles

1/2 cup (125 mL) thinly sliced red pepper

1 medium carrot, shaved into ribbons using vegetable peeler

1 tbsp (15 mL) low sodium soy sauce

2 tbsp (30 mL) lemon juice

1 tbsp (15 ml) low sodium ketchup

1 tbsp (15 ml) orange juice

1 tsp (5 mL) sesame oil

1/2 cup (125 mL) frozen edamame, thawed

1 tbsp (15 mL) chopped unsalted peanuts

2 tbsp (30 mL) chopped green onion

DIRECTIONS

1. Step 1

   In small bowl, combine canola oil and chili-garlic sauce. Add pork strips; marinate for 10 minutes.

2. Step 2

   In large bowl, pour boiling water over noodles; let stand 5 to 7 minutes. Drain noodles, cover and set aside.

3. Step 3

   In large non-stick skillet, over medium heat, cook pork 2 to 4 minutes, stirring occasionally. Remove with slotted spoon; cover and set aside.

4. Step 4

   Add red pepper and carrot ribbons (separated) and 1 tbsp (15 mL) water. Cover pan and steam vegetables 2 minutes. Remove each and set aside.

5. Step 5

   To skillet, add soy sauce, lemon juice, ketchup, orange juice and sesame oil. Add noodles; toss to coat and warm through.

6. Step 6

   Divide the noodles among bowls, top with pork, red pepper, carrot and edamame.

7. Step 7

   Sprinkle with peanuts and green onion. Serve immediately.

NUTRITIONAL INFO
Per serving (1 of 2)