| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Meats | 4 | Servings |
INGREDIENTS
| 5 | oz | Oriental curly noodles, (1 package) |
| 1 | lb | Pork tenderloin |
| 3 | tb | Low-sodium soy sauce, divided |
| 1/2 | c | Unsweetened orange juice |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Honey |
| 2 | ts | Cornstarch |
| 1/4 | ts | Freshly ground pepper |
| Vegetable cooking spray | ||
| 1 1/2 | c | Cubed red bell pepper |
| 1 1/2 | c | Cubed yellow bell pepper |
INSTRUCTIONS
Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Trim fat from pork. Cut pork into 3/4-inch cubes. Combine pork and 1 tablespoon soy sauce; stir well, and set aside. Combine remaining soy sauce, juice, and next 4 ingredients; stir well, and set aside. Coat a large nonstick skillet with cooking spray, and place over high heat until hot. Add pork mixture; stir-fry 1-1/2 minutes or until browned. Remove pork from skillet; set aside. Add bell peppers to skillet; stir-fry 2 minutes. Return pork to skillet; add juice mixture. Bring to a boil, and cook 1 minute, stirring constantly. Add noodles; cook 1 minute or until heated. Yield: 4 servings (serving size: 1-1/2 cups). Per serving: 332 Calories; 6g Fat (15% calories from fat); 30g Protein; 40g Carbohydrate; 107mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 84 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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