Categories: Asian

Ingredients

• 3/4 cup orange juice
• 1/4 cup dark hoisin sauce
• 3 tbsp. cider vinegar
• 2 tbsp. ketchup
• 3/4 tsp coarse salt
• 8 oz. pkg. wide egg noodles, uncooked
• 1 bunch broccoli, separated into flowerets, stalks thinly sliced
• 1/2 lb. sugar snap peas or snow peas, trimmed
• 2 tbsp. oil
• 1 lb. boneless pork loin, cut into 1/2-inch wide strips
• 3 tbsp. cornstarch

Directions

1. In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup and salt; set aside. Cook noodles as directed, just until tender, adding broccoli and peas during last minute of cooking. Drain; transfer to a large bowl. Meanwhile, in a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly golden and cooked through, tossing frequently, about 3 minutes. Pour in orange juice mixture; stir and bring to a boil. Add pork to noodle mixture; toss to combine.

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