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    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




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