Foto: RecipeGirl
Ingredients
- 4 ounces uncooked rice noodles ((you may substitute rice))
- 2 tablespoons low-sodium soy sauce, (divided)
- 16 ounces pork tenderloin, (trimmed and thinly sliced)
- ¾ cup fat free, low-sodium chicken broth
- ¼ cup hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 4 teaspoons dark sesame oil, (divided)
- 3 cups (8 ounces) snow peas, (trimmed)
- ½ cup sliced red bell pepper
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon minced garlic
- ½ cup chopped green onions
Steps
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Prepare the rice noodles according to package directions, omitting the salt and fat. Drain and keep warm.
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In a medium bowl, combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
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In a separate bowl, combine the remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey, stirring with a whisk until smooth.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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