Ingredients:
2 tablespoons low sodium soy sauce
1 tablespoon dry sherry (optional)
1 tablespoon finely chopped garlic
1 teaspoon lime zest
1/2 lb pork tenderloins or 1/2 lb pork cutlets, cut into 1 inch strips
8 ounces uncooked dried flat wide chinese noodles, broken into 2 inch pieces ( you can subsitute fettuccine, vermicelli or thin spaghetti)
2 teaspoons sesame oil
1/4 cup chicken broth
2 tablespoons soy sauce ( low sodium)
2 tablespoons finely chopped cilantro
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons chili-garlic sauce
1 cup diagonally sliced 1 inch green onions
Directions:
In a medium bowl stir together soy sauce, sherry, garlic and lime peel; toss with pork. Marinate in fridge for at least 15 minutes or up to 8 hours.
Cook noodles according to package directions. Rinse, drain and set aside.
In deep skillet or wok heat sesame oil; add pork. Cook over med high heat; stirring occasionally until cooked through (4-6 min). Remove from heat.
In small bowl whisk together all remaining ingredients (except onions). Stir into pork mixture. Add green onions; and cook until it comes to a boil (1-2 minutes).
Add noodles. Toss gently and continue to cook until heated through and noodles start to brown (3-5 minutes).
Servings: 6
Time preparation: 20 min.
Time total: 50 min.