Categories: Asian

Ingredients

• 8 oz uncooked vermicelli
• 1 lb boneless pork loin chops, cut into thin strips
• 3 tbsp canola oil, divided
• 4 garlic cloves, minced
• 1 1/2 tsp salt, divided
• 1 medium onion, halved and thinly sliced
• 2 1/2 cups shredded cabbage
• 1 medium carrot, julienned
• 1/4 tsp pepper

Directions

1. Break the vermicelli in half; cook as directed. Drain.

2. In a bowl, toss pork with 2 tbsp oil, garlic, and 1/2 tsp salt. Place a skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.

3. In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add the vermicelli; heat through, tossing to combine.

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