Ingredients

The following ingredients have 3 Servings
  • 4 ounces uncooked rice noodles ((you may substitute rice))
  • 2 tablespoons low-sodium soy sauce, (divided)
  • 16 ounces pork tenderloin, (trimmed & thinly sliced)
  • 3/4 cup fat free, low-sodium chicken broth
  • 1/4 cup hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 4 teaspoons dark sesame oil, (divided)
  • 3 cups (8 ounces) snow peas, (trimmed)
  • 1/2 cup sliced red bell pepper
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/2 cup chopped green onions

Instruction

  • Prepare the rice noodles according to package directions, omitting the salt and fat. Drain and keep warm.
  • In a medium bowl, combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
  • In a separate bowl, combine the remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey, stirring with a whisk until smooth.
  • Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add the pork mixture to the pan; sauté 3 minutes or until browned. Remove the pork from the pan. Add the remaining 1 teaspoon sesame oil to pan. Stir in the peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return the pork mixture to the pan; stir in the broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in the green onions. Serve the pork mixture over the noodles or rice.