Pork Noodle Stir-fry

Pork Noodle Stir-fry
Servings: 6 Prep 30 mins Marinate 15 mins to 20 mins Cook 10 mins


  • 1/2 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons dark Asian sesame oil
  • 3 tablespoons rice-wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1 center-cut pork roast, cut into long thin strips (2 x 1/2 x 1/4 inch)
  • 1 bag (8 ounces) rice noodles
  • 2 tablespoons vegetable oil
  • 1/2 cup thinly sliced green onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 3 cups thinly sliced cabbage (about 1/4 head of cabbage)
  • 1 sweet red pepper, cut into thin strips

Make It

Prepare Marinade:

1. Stir together soy sauce, chicken broth, sesame oil, vinegar and sugar in small bowl. Pour 1/4 cup of the marinade into medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinate for 15 to 20 minutes. Reserve the remaining marinade in the small bowl.

2. Bring 4 cups of water to boiling in saucepan. Place rice noodles in large heatproof bowl. Pour boiling water over and let stand 5 minutes. Drain.

3. Heat 1 tablespoon of the oil in wok or very large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. With slotted spoon, remove pork to a bowl.

4. Wipe any residue from wok. Heat remaining tablespoon oil in wok. Add green onion, garlic and ginger; cook, stirring, 1 to 2 minutes. Add cabbage and red pepper strips; cook 1 minute. Return pork to wok. Pour in reserved marinade. Add noodles; toss to combine and heat through. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 271, Fat, total (g): 12, chol. (mg): 44, carb. (g): 23, pro. (g): 18, sodium (mg): 929, Percent Daily Values are based on a 2,000 calorie diet.