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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 6 |
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Cooking Light Ingredients:
8 ounces uncooked lo mein noodles or 8 ounces vermicelli |
6 tablespoons dry sherry |
1/4 cup light soy sauce |
1 tablespoon minced garlic |
1 tablespoon minced fresh ginger |
1 tablespoon rice vinegar |
2 teaspoons sugar |
1/2 teaspoon crushed red pepper flakes |
4 teaspoons dark sesame oil, divided |
12 ounces pork tenderloin, trimmed and sliced into thin strips |
1 cup fat free chicken broth |
2 teaspoons cornstarch |
3/4 cup snow peas, halved crosswise |
1/2 cup thinly sliced carrot |
8 ounces sliced mushrooms |
1 teaspoon sesame seeds, toasted |
1 cup diagonally cut green onion |
Directions:
1. Prepare noodles to package directions, drain.
2. Combine the sherry and next 6 ingredients in a bowl; add in 1 teaspoon sesame oil and pork; toss to coat.
3. In another bowl, combine broth and cornstarch, stirring with a whisk.
4. Heat a large nonstick skillet over med-high heat; coat pan with cooking spray.
5. Add pork mixture to skillet; stir-fry 3 minutes; remove pork with a slotted spoon and set aside.
6. Add peas, carrots, and mushrooms to skillet; stir-fry 2 minutes.
7. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.
8. Stir in noodles, 1 tablespoon sesame oil, pork, and sesame seeds; adjust seasoning with salt/pepper if needed.
9. Sprinkle with green onions; serve immediately.
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