Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Hoisin Pork and Noodles


    Source of Recipe


    Judy's Recipe
    12 oz. Medium Egg Noodles, uncooked
    1 1/4 pounds pork tenderloin, trimmed of fat
    2 t. oriental sesame oil
    4 cloves garlic, minced
    2 t. bottled minced ginger root or finely shredded fresh ginger root
    1 red or yellow bell pepper, cut into short, thin strips
    1 1/2 cups snow pea pods or sugar snap peas (fresh or frozen)
    1/2 cup canned low-sodium chicken broth
    1 T. cornstarch
    1/2 cup hoisin sauce
    1 T. low-sodium soy sauce
    1/2 cup thinly sliced green onions
    1/4 cup chopped peanuts or cashews (optional)

    Prepare noodles according to package directions. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half. Heat oil in a large deep nonstick skillet over medium-high heat until hot. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink. Transfer mixture to a bowl; set aside. Add bell pepper and snow peas to skillet; stir fry 1 minute. Combine broth and cornstarch; mix well. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly. Add pork mixture; stir-fry 1 minute or until pork is cooked through.

    Drain noodles; transfer to 6 serving plates. Spoon pork mixture over noodles; sprinkle with green onions. Garnish with peanuts, if desired.

    serves 6




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |