Categories: Asian, Cooking Light, Main Dish, Pork

Ingredients

• 8 ounces uncookedlo mein noodles or 8 ounces vermicelli
• 6 tablespoons dry sherry
• 1/4 cup light soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon crushed red pepper flakes
• 4 teaspoons dark sesame oil , divided
• 12 ounces pork tenderloins , trimmed and sliced into thin strips
• 1 cup fat free chicken broth
• 2 teaspoons cornstarch
• 3/4 cup snow peas , halved crosswise
• 1/2 cup thinly sliced carrot
• 8 ounces sliced mushrooms
• 1 teaspoon sesame seed , toasted
• 1 cup diagonally cut green onion

Directions

1. Prepare noodles to package directions, drain.

2. Combine the sherry and next 6 ingredients in a bowl; add in 1 teaspoon sesame oil and pork; toss to coat.

3. In another bowl, combine broth and cornstarch, stirring with a whisk.

4. Heat a large nonstick skillet over med-high heat; coat pan with cooking spray.

5. Add pork mixture to skillet; stir-fry 3 minutes; remove pork with a slotted spoon and set aside.

6. Add peas, carrots, and mushrooms to skillet; stir-fry 2 minutes.

7. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.

8. Stir in noodles, 1 tablespoon sesame oil, pork, and sesame seeds; adjust seasoning with salt/pepper if needed.

9. Sprinkle with green onions; serve immediately.

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