Red Pepper Pork and Noodles

50 minutes Prep: 20 minutes Cook: 30 minutes

271 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

12	ounces	pork	boneless, lean
1	cup	chicken broth
2	tablespoons	soy sauce	reduced-sodium
2	teaspoons	cornstarch
5	ounces	rice sticks	or noodles, angel hair pasta, or vermicelli
2	tablespoons	soy sauce	reduced-sodium or oyster sauce
2 tb Finely chopped	teaspoons	lemongrass	finely chopped, fresh or 3/4 teaspoons finely shredded lemon peel
1 1/2	teaspoons	sesame oil	toasted
1/2	teaspoon	red pepper flakes	crushed
1	tablespoon	vegetable oil
2	cloves	garlic	minced
8	each	scallions, spring or green onions	bias- into 1-inch lengths
1	medium	sweet bell pepper	red, yellow, orange, or green, cut into thin strips
2	ounces	snow pea pods	halved crosswise, diagonally (1 cup)
1	medium	orange	, cut, crosswise into 1/2inch, thick slices, and halved
1	x	orange wedges	opt.
1	x	scallions, spring or green onions	opt.

Directions

Trim fat from pork.

Partially freeze meat. Thinly slice across the grain into bite-size strips.

Set aside.

For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside.

Soak rice sticks for 15 minutes in enough warm water to cover.

Drain well.

Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.)

In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper.

Cover and let stand for 20 minutes.

Pour cooking oil into a wok or 12-inch skillet.

(Add more oil as necessary during cooking.)

Preheat over medium-high heat.

Stir-fry garlic in hot oil for 15 seconds.

Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender.

Remove vegetables from wok.

Add meat mixture to the hot wok.

Stir-fry for 2 to 3 minutes or til no pink remains.

Push meat to sides of wok. Stir sauce; add to center of wok.

Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat.

Stir in orange slices.

Serve immediately. If desired, garnish with orange wedges and green onions.

Makes 4 main-dish servings.

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Nutrition Facts

Serving Size 204g

Amount per Serving

Calories 271 45% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 1043mg	43%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 28.0g	56%

Vitamin A	8%		Vitamin C	16%
Calcium	5%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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