egg noodles with pork and hoisin sauce
A great stir-fry dish for weeknights. Even better if you have leftover pork tenderloin to use up.
No Image
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 12 ounces medium egg noodles
- 1 1/4 pounds pork tenderloin
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 2 teaspoons jarred minced ginger
- 1 medium red bell pepper, cut into thin strips
- 1 1/2 cups fresh snow peas or sugar snap peas
- 1/2 can water chestnuts, sliced
- 1/2 cup chicken broth
- 1/2 cup hoisin sauce
- 1 tablespoon corn starch
- 1 tablespoon tamari or soy sauce
- 1/2 cup scallions, thinly sliced
- 1/4 cup peanuts, chopped
How To Make egg noodles with pork and hoisin sauce
-
Step 1Cook noodles according to package directions.
-
Step 2Cut pork into 1/4 inch slices and then cut slices in half.
-
Step 3Heat oil in a nonstick skillet or wok until hot, and then add the pork, garlic, and ginger. Cook, stirring constantly, until pork is no longer pink. Remove from the skillet and set aside.
-
Step 4Add bell pepper and snow peas to the skillet. Stir-fry for a couple of minutes until crisp-tender. Then add the water chestnuts.
-
Step 5Combine broth and corn starch and mix well. Add corn starch/broth mixture, hoisin sauce, and soy sauce to the skillet and bring to a boil, stirring constantly.
-
Step 6Return pork mixture to the skillet and stir-fry until the pork is completely cooked through.
-
Step 7Add cooked noodles to plates and spoon pork mixture over the noodles. Garnish with scallions and peanuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes