Recipe serves 4 Preparation time 20 minutes Cooking time 15 minutes
Ingredients:
225g rice noodles
1750g pork tenderloin, 3cm thick strips
Salt and freshly ground pepper
3 tablespoons maizena
2 cups chicken stock
4 teaspoons vegetable oil
4 spring onion, sliced (white and green parts separated)
1 tablespoon ginger paste
2 cloves garlic, minced
500g stir-fry vegetables
Grated zest of 1 lime, plus wedges for serving
Directions:
1. Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons Maizena in a bowl. Whisk the chicken broth and the remaining 1 tablespoon Maizena in another bowl.
2. Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl.
3. Add the remaining 3 teaspoons vegetable oil to the pan, then add the spring onion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
4. Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the spring onion greens. Divide among bowls and serve with lime wedges.
Recipe Source: Food network magazing
