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Stir-fry rice noodle recipe easy simple

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Stir-fry rice noodle recipe easy simple
Ingredients
  • 8 ounces grain noodles
  • 1 pork tenderloin (about 3/4 pound), reduce 1/4-inch-thick strips
  • Kosher salt and freshly ground pepper
  • 3 tablespoons corn starch
  • 2 cups fat-free low-sodium chicken broth
  • 4 teaspoons vegetable oil
  • 4 scallions, sliced (white-colored and eco-friendly parts separated)
  • 1 2 -inch piece ginger root, peeled and minced
  • 2 cloves garlic clove, minced
  • 3 cups precut stir-fry vegetables (about 9 ounces)
  • Grated zest of just one lime, plus wedges for serving
Directions

Prepare the noodles because the label directs, then drain and rinse under cold water. Meanwhile, chuck the ball pork with 1/4 teaspoon salt, pepper to taste and a pair of tablespoons corn starch inside a bowl. Whisk the chicken broth and also the remaining 1 tablespoon corn starch in another bowl.

Heat a sizable nonstick skillet over high temperature. Add 1 teaspoon vegetable oil. adding the pork and stir-fry until gently browned, about a few minutes transfer to some bowl. Add some remaining 3 teaspoons vegetable oil towards the pan, adding the scallion whites, ginger root and garlic clove lessen the heat to medium and prepare, stirring from time to time, 2 minutes. Stir within the vegetables and three tablespoons water and prepare, stirring from time to time, before the vegetables are crisp-tender, about 4 minutes. Add some broth mixture towards the pan and produce to some boil prepare, stirring from time to time, until slightly thickened, about a few minutes.

Return the pork towards the skillet combined with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir within the scallion vegetables. Divide among bowls and serve with lime wedges.

Photograph by Christopher Testani

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