Rice Noodles with Pork

By The Canadian Living Test Kitchen

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Rice Noodles with Pork
Photography by David Scott

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	343343 cal
pro	21 g21g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	43 g43g carb
fibre	3 g3g fibre
chol	45 mg45mg chol
sodium	430 mg430mg sodium
% RDI:	-
calcium	33 calcium
iron	1414 iron
vit A	2929 vit A
vit C	6868 vit C
folate	1313 folate

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.

Ingredients

1 lb pork tenderloin 1 1lb lbpork tenderloin
1 tbsp cornstarch 1 1tbsp tbspcornstarch
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1/2 onion , thinly sliced1/2 1/2oniononions, thinly sliced
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
2 cups thinly sliced cabbage 2 2cups cupsthinly sliced cabbage
1 carrot , thinly sliced1 1carrotcarrots, thinly sliced
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
3 tbsp sodium-reduced chicken broth 3 3tbsp tbspsodium-reduced chicken broth or water
3 tbsp sodium-reduced soy sauce 3 3tbsp tbspsodium-reduced soy sauce
1 tbsp mild curry powder 1 1tbsp tbspmild curry powder
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp chili sauce 1 1tbsp tbspchili sauce
1 cup bean sprouts 1 1cup cupbean sprouts
8 8oz ozthin rice noodles, soaked and drained

Preparation

Cut 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.

Source : Canadian Living Magazine: May 2008