Recipe
Ingredients
4 ounces uncooked thick rice noodles
½ pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 TSP, minced garlic
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
⅓ cup rice vinegar
¼ cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts
Directions
1) Cook noodles according to package directions.
2) In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside.
3) Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds.
4) Make a well in the center of the shallot mixture; add egg.
5) Stir-fry for 1-2 minutes or until egg is completely set.
6) Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through.
7) Return pork to pan and heat through.
8) Drain noodles; toss with pork mixture.
9) Garnish with cilantro, additional peanuts