Vegetables & Pork over Chinese Noodles

Name: Vegetables & Pork over Chinese Noodles
Ingredients: 1 teaspoon cornstarch; 3 tablespoons reduced-sodium soy sauce, divided; 1/4 cup plus 1 teaspoon dry sherry, divided; 8 ounces pork tenderloin, trimmed of fat and cut into thin strips; 1/4 cup reduced-sodium chicken broth; 1/4 cup hoisin sauce; 1 teaspoon brown sugar; 1 pound Chinese wheat noodles, (wide lo mein noodles) or linguine; 2 teaspoons canola oil; 3 cloves garlic, minced; 2 teaspoons finely chopped fresh ginger; 1/4 teaspoon crushed red pepper; 1/4 cup water; 2 carrots, peeled, cut in half lengthwise and thinly sliced; 3 scallions, trimmed and cut into 1-inch pieces; 1 yellow bell pepper, seeded and cut into thin strips; 2 cups snow peas, (6 ounces), tough strings and ends removed

Vegetables & Pork over Chinese Noodles was pinched from <a href="http://www.eatingwell.com/recipes/vegetables_pork_over_chinese_noodles.html" target="_blank">www.eatingwell.com.</a>

"The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables...."

INGREDIENTS

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1 teaspoon cornstarch

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3 tablespoons reduced-sodium soy sauce, divided

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1/4 cup plus 1 teaspoon dry sherry, divided

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8 ounces pork tenderloin, trimmed of fat and cut into thin strips

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1/4 cup reduced-sodium chicken broth

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1/4 cup hoisin sauce

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1 teaspoon brown sugar

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1 pound Chinese wheat noodles, (wide lo mein noodles) or linguine

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2 teaspoons canola oil

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3 cloves garlic, minced

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2 teaspoons finely chopped fresh ginger

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1/4 teaspoon crushed red pepper

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1/4 cup water

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2 carrots, peeled, cut in half lengthwise and thinly sliced

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3 scallions, trimmed and cut into 1-inch pieces

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1 yellow bell pepper, seeded and cut into thin strips

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2 cups snow peas, (6 ounces), tough strings and ends removed

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