Recipe of the Week: Pork Tenderloin Noodle Bowls

Ingredients

• 1 tsp canola oil

• 1 tsp chilli-garlic sauce

• 1/2 lb. pork tenderloin, cut into 1/4-inch strips

• 1/3 of 454g-pkg. of rice-stick noodles

• 1/2 cup thinly sliced red pepper

• 1 medium carrot, shaved into ribbons using vegetable peeler

• 1 tbsp low-sodium soy sauce

• 2 tbsp lemon juice

• 1 tbsp low-sodium ketchup

• 1 tbsp orange juice

• 1 tsp sesame oil

• 1/2 cup frozen edamame, thawed

• 1 tbsp chopped unsalted peanuts

• 2 tbsp chopped green onion

Preparation

In small bowl, combine canola oil and chilli-garlic sauce. Add pork strips; marinate for 10 minutes. In large bowl, pour boiling water over noodles; let stand five to seven minutes. Drain noodles, cover and set aside. In large, non-stick skillet, over medium heat, cook pork for two to four minutes, stirring occasionally. Remove with slotted spoon; cover and set aside. Add red pepper and carrot ribbons (separated) and one tbsp water. Cover pan and steam vegetables for two minutes. Remove each and set aside.

To skillet, add soy sauce, lemon juice, ketchup, orange juice and sesame oil. Add noodles; toss to coat and warm through. Divide noodles among bowls, top with pork, red pepper, carrot and edamame. Sprinkle with peanuts and green onion. Serve immediately.

Preparation time: 20 minutes; total time: 30 minutes.

Makes two servings, 540 calories each.

- Canadian Food Focus