Pork-and-pasta Stir-fry

Pork-and-pasta Stir-fry
Servings: 4 Prep 15 mins Cook 15 mins


  • 1 cup reduced-sodium chicken broth
  • 2 packages (3 ounces each) chicken-flavored ramen noodles with seasoning packet
  • 1 tablespoon cornstarch
  • 1 pork tenderloin (12 ounces), cut into 2 x 1/4-inch strips
  • 1 tablespoon vegetable oil
  • 3 cups frozen San Francisco-style vegetable mixture, thawed and drained
  • 2 tablespoons finely chopped fresh ginger
  • 1 tablespoon water

Make It

1. Combine chicken broth and seasonings from noodles in bowl.

2. Combine 1-1/2 teaspoons cornstarch and pork strips in plastic bag; shake well to coat pork.

3. Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to large bowl; keep warm.

4. Add thawed vegetables to skillet; cook, stirring frequently, until crisp-tender, about 3 minutes. Add ginger; cook 1 minute. Stir in broth mixture; bring to boiling.

5. Stir together remaining cornstarch and 1 tablespoon water in small bowl until smooth. Stir into vegetables in skillet; cook, stirring constantly, until slightly thickened, about 1 minute. Add to pork in bowl.

6. Meanwhile, cook the noodles according to package directions (without seasoning packets). Drain; add to pork and vegetables in the bowl; toss well to combine. Serve hot. Makes 4 servings.