Pork and Vegetable Stir Fry with Rice Noodles

Ingredients

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  1 cup or 140g

• Soy Sauce

  Reduced Sodium - Safeway

  2 tbsp or 30g

• Cornstarch

  1 tsp or 3g

• Canola oil

  4 tbsp or 56g

• Garlic

  Raw

  5 cloves, minced or 15g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  ½ onion or 166g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  2 tbsp or 12g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Soy Sauce

  Reduced Sodium - Safeway

  1 tbsp or 15g

• Brown sugar

  2 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
2. Cut pork loin into slices 1/2 inch thick. Put the slices under some plastic wrap or wax paper and pound them thin with a rubber mallet, meat mallet. This will help tenderize the meat. The slices should be about 1/4 inch thick. Cut the pork against the grain into thin strips, about 1 1/2 inches long. Put the 3 tablespoon, soy sauce, and corn starch into a large bowl and whisk to combine. Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes. Heat the Canola oil in a wok or large saute pan on high heat. When the oil is hot (shimmering but not smoking) add the garlic and stir-fry until it begins to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.
3. Heat another large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, and chili pepper, and stir until the onions start to brown. Add the red bell pepper, and green onions. Add the noodles and stir. Mix in the soy sauce, sugar, and sesame oil into the noodles and vegetables. Cook for an additional 2 minutes.
4. Stir in the pork mixture until all is well combined. Sprinkle sesame seeds on top, and serve immediately.

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