1 lb. pork tenderloin thinly sliced and cut into 1” inch by 1” inch pieces
8 oz. dry rice stick noodles*
3 cloves fresh garlic, pressed or minced
1/3 cup shredded carrots
½ cup, (4) green onions thinly sliced on the diagonal
1/3 cup red bell pepper strips very thinly sliced
1 teaspoon chicken or pork soup base
½ cup hot water
1 tablespoon fish sauce*
1 tablespoons soft brown sugar
2 teaspoons dark Oriental sesame oil*
1 teaspoon Chinese chili sauce*
2 tablespoons fresh lime juice
4 teaspoons finely chopped salted peanuts
2 tablespoons brown sugar
1/3 cup fresh chopped cilantro
*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets
1. Soak noodles in warm water for 10 minutes or until soft, drain and set aside
2. Mix soup base with ½ cup hot water. Stir in fish sauce, 1-tablespoon brown sugar, sesame oil, chili sauce and lime juice and set aside.
4. Lightly spray a non stick or stick-resistant wok or large skillet with cooking spray and preheat on medium-high. When pan is hot add garlic, carrots and pork. Stir fry for ingredients together for 2 to 3 minutes until pork has browned. Add green onions, red pepper, and drained rice noodles stir-frying all ingredients together for 1 minute.
5. Add chicken/pork base mixture to noodles, stir frying all ingredients together until mixed well and heated through.
6. Sprinkle chopped peanuts, coriander leaves and 2 tablespoons of brown sugar over noodles and serve with extra lime slices.
Yield 4 servings at approximately 409 calories; 7.5 grams total fat; 45 milligrams cholesterol; 56 grams carbohydrate; 3.5 grams dietary fiber; 23.5 grams protein;
403 milligrams sodium.
Compare traditional recipe at 600 calories and 28 grams total fat per serving.
Recipe from Lighten Up – The Art of Low Fat Gourmet Cooking, by Mary E. Ross.