Stir-fry with pork and rice noodles

Votes: 9

How to Make - Pork and Rice Noodle Stir-Fry

Photo of the dish: Christopher Testani

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 415, total fat 9 G., saturated fats G., proteins 24 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.

Stir-fry with pork and rice noodles - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g rice noodles
1 piece of pork tenderloin (weight 350 g), cut into 7 mm thick strips.
Coarse salt and freshly ground pepper
3 tbsp. corn or potato starch
2 cups low-sodium, fat-free chicken broth
4 tsp vegetable oil
4 green onions, cut into rings (separate the white and green parts)
1 piece (5 cm) ginger, peeled and finely chopped
2 cloves garlic, finely chopped
3 cups chopped stir-fry vegetable mix (about 250g)
Grated zest of 1 lime, plus lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, pork, starch, green onions, ginger root, garlic, lime zest, lime

Cooking the dish according to the recipe:

Cook the noodles according to package directions, then drain in a sieve and rinse under cold water. Meanwhile, in a bowl, combine the pork with 1/4 teaspoon of salt, pepper to taste, and 2 tablespoons of cornstarch. In another bowl, dissolve the remaining cornstarch in the chicken broth.
Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and cook, stirring constantly, until golden brown, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the same skillet, then add the white parts of the scallions, ginger, and garlic; reduce the heat to medium and cook, stirring occasionally, for 2 minutes. Stir in the vegetable mixture and 3 tablespoons water; continue cooking, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth-starch mixture to the skillet and bring to a simmer; cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes.

Return the pork to the pan, add the noodles, lime zest, and 1/4 teaspoon salt, and stir until heated through. Stir in the remaining green onions. Divide the stir-fry among plates and serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Meat / Vegetables and mushrooms / / / Food Network - recipes / Chinese cuisine

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