Inspired by the famous Singaporean noodle houses, this dish could hold its own on any street in Southeast Asia. If you can't find rice noodles, pre-cook some wheat vermicelli or linguini and substitute for the noodles.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2008
- 1 lb pork tenderloin
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1/2 onion thinly sliced
- 3 cloves garlic minced
- 2 teaspoons minced gingerroot
- 2 cups thinly sliced cabbage
- 1 carrots thinly sliced
- 1 sweet red pepper thinly sliced
- 3 tablespoons sodium-reduced chicken broth
- 3 tablespoons water
- 3 tablespoons sodium-reduced soy sauce
- 1 tablespoon mild curry powder
- 1 tablespoon granulated sugar
- 1 tablespoon chili sauce
- 1 cup bean sprouts
- 8 oz thin rice noodles soaked and drained
MethodCut pork in half lengthwise. Pound to 1/2-inch (1 cm) thickness; cut crosswise into strips. In bowl, toss pork with 2 tbsp (25 mL) water and cornstarch; let stand for 10 minutes.
In wok or large skillet, heat half of the oil over medium-high heat; stir-fry pork for about 2 minutes or until well browned but still pink inside. Transfer to plate.
Wipe out wok or skillet; heat remaining oil. Stir-fry onion, garlic and ginger for 1 minute. Add cabbage, carrot and red pepper; stir-fry for 2 to 4 minutes or until tender-crisp.
Whisk together broth, soy sauce, curry powder, sugar and chili sauce; stir into vegetables. Add pork and any accumulated juices, bean sprouts and noodles; gently stir-fry until heated through.
Nutritional facts Per serving: about
- Sodium 430 mg
- Protein 21 g
- Calories 343.0
- Total fat 9 g
- Cholesterol 45 mg
- Saturated fat 1 g
- Total carbohydrate 43 g
- Iron 14.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 29.0
- Vitamin C 68.0