After taking a Chinese cooking class last year I was introduced to different kinds of noodles. Usually if a recipe called for some kind of noodle I liked to use linguine, spaghetti and so on. So, I decided to try rice noodles that were called for in this recipe from Eating Well Magazine that I have slightly changed.
Pork and Rice Noodle Stir-Fry
- 8 oz. rice noodles
- 3/4 lb. pork tenderloin, cut into thin strips
- 3 tbsp. cornstarch
- 2 cups low-sodium chicken broth
- 4 tsp. vegetable oil
- 4 scallions, sliced (white and green parts separated)
- 2-inch pieces of ginger, peeled and minced
- 2 garlic cloves, minced
- 3 cups of vegies of your choice (I used snow peas and carrots microwaved for about 2 minutes), thinly sliced peppers and chopped water chestnuts
- grated zest of 1 lime, plus wedges for serving
Cook the noodles as the label directs. Well, I bought rice sticks instead of noodles; the noodles are thicker. I cooked them the two ways the package suggested: 1) soak in hot water for 10 minutes and 2) fry in vegie oil until they float to the top. The noodles on the left were delicious, light and very tender. I am not so keen on the fried noodles!
http://cookingwithauntjuju.com/2013/04/12/pork-and-rice-noodle-stir-fry/
Toss the pork strips with salt and pepper to taste and 2 tbsp. cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tbsp. cornstarch in another bowl.
Heat a large nonstick skillet over high heat. Add 1 tsp. oil, then add the pork and stir-fry until lightly browned, for about 5 minutes; remove. Add the remaining 3 tsp. oil, then add the scallion whites, ginger and garlic and cook stirring occasionally for 2 minutes. Stir in the vegetables and 3 tbsp. water and cook until the vegies are crisp-tender, about 4 minutes. Add the broth mixture and bring to a boil; cook for another 5 minutes or until slightly thickened.
Return the pork to the skillet along with the noodles, lime zest and 1/4 tsp. salt. Stir in the scallion greens and serve with lime wedges.
Thank you so much for letting us know this noodle and rice with Pork Stir Fry. I think this recipe was good so I have a plan to cook this one on Sunday. Keep on sharing!
I love stir-fries because of all of the fresh vegetables you can use. I can see you have provided a link to your own site.