- 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
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