Ingredients:
1/2 cup low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon dark sesame oil
2 teaspoons canola oil
1/2 lb pork tenderloins, cut into thin strips
2 teaspoons grated fresh ginger
1 clove garlic, minced
3 1/2 ounces thin rice noodles
8 cups hot water
1 small savoy cabbage, thinly sliced
6 ounces sliced mushrooms
2 carrots, finely chopped
Directions:
whisk together broth, cornstarch, soy sauce, sugar and sesame oil heat 1 tsp canola oil in large skillet over high heat, then add the pork.
saute until browned, stir in the ginger and garlic.
saute until fragrant about 1 minute.
transfer to a bowl and wipe out the skillet.
cook noodles according to pkg directions.
heat the remaining 1 tsp canola oil in the skillet, then add the cabbage, mushrooms and carrots.
cook until the cabbage begins to wilt and the veggies are tender.
stir in the pork mixture and the broth mixture.
bring to a boil stirring constantly.
reduce heat and simmer, uncovered until the sauce begins to thicken about 2 min.
stir in the noodles.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.