Quick Pork Stir Fry with Noodles

1Ingredients

• 1 poundPork tenderloin
• 8 ouncesRamen or lo mein noodles
• 2 tablespoonsVegetable oil
• 1 medium, slicedBell pepper (any color)
• 2 medium, juliennedCarrots
• 1 cupBroccoli florets
• 2 cloves, mincedGarlic
• 1 inch, gratedFresh ginger
• 0.3 cupLow-sodium soy sauce
• 1 tablespoonRice vinegar
• 1 teaspoonToasted sesame oil
• 1 tablespoonBrown sugar
• 1 tablespoonCornstarch
• 2 tablespoonsWater or chicken broth

2Instructions

1. 1

   Slice the pork tenderloin thinly against the grain. Prepare your vegetables: slice the bell pepper, julienne the carrots, and cut broccoli into small florets. Mince the garlic and grate the fresh ginger.

   ⏱ 8 min
2. 2

   In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger for the sauce. In a separate small bowl, mix the cornstarch with the water or chicken broth to create a slurry. Set both aside.

   ⏱ 3 min
3. 3

   Bring a pot of water to a boil. Cook the ramen or lo mein noodles according to package directions until tender. Drain well and set aside.

   ⏱ 5 min
4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry for 3-4 minutes, until cooked through and lightly browned. Remove the pork from the pan and set it aside.

   ⏱ 4 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the carrots and broccoli florets, and stir-fry for 3 minutes until slightly tender-crisp. Add the bell pepper and cook for another 2 minutes.

   ⏱ 5 min
6. 6

   Return the cooked pork to the pan with the vegetables. Pour in the prepared sauce and bring it to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens.

   ⏱ 2 min
7. 7

   Add the drained noodles to the pan. Toss everything together until the noodles, pork, and vegetables are evenly coated in the rich sauce. Serve immediately and enjoy!

   ⏱ 1 min