Chinese Pork & Noodles

I make a lot of stir-fry recipes, but never with pork.  It was about time I changed that.

INGREDIENTS

6 ounces uncooked angel hair pasta (I used rice noodes to mix it up)

3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), thinly sliced and halved
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage (I skipped this ingredient... I'm just not a cabbage fan no matter how authentic it is in this dish)
 1/4 cup minced fresh cilantro

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.

Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

VERDICT

I liked this with the rice noodles.  My husband, not so much a fan.  And I can understand.  With something so hearty like these big pieces of pork a pasta probably would have been a better pairing.  As for the pork & veggies, they were delicious!