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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
1 tablespoon minced peeled fresh ginger |
1 tablespoon bottled minced garlic |
1 teaspoon cornstarch |
2 teaspoons low-sodium soy sauce |
1 teaspoon water |
1 teaspoon sake (rice wine) |
remaining ingredients |
1 (8-ounce) package chinese-style plain noodles |
1 tablespoon vegetable oil |
2 cups (1/4-inch) sliced green bell pepper |
1 (8-ounce) package shredded carrot |
1/4 cup water |
1 1/2 tablespoons thinly sliced green onions |
2 tablespoons chili garlic sauce |
1 tablespoon lemon juice |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. To prepare marinade, trim fat from the pork, and cut into 1/2-inch wide strips. Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5 minutes.
2. Prepare noodles according to package directions, omitting salt; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the pork mixture, and stir-fry for 3 minutes or until pork loses its pink color. Add the sliced bell pepper and shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce, and juice, and cook 2 minutes. Serve over noodles, and sprinkle with peanuts.
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