Prep 20 mins
Cook 10 mins
You can use almost any kind of noodle in this dish. Originally from Everyday Food. I guess a taste for sweetness is subjective, because we love this dish! Sometimes I add fresh orange zest, cilantro and crushed red pepper.
- 3⁄4 cup fresh orange juice
- 1⁄4 cup hoisin sauce
- 3 tablespoons cider vinegar
- 2 tablespoons ketchup
- coarse salt
- 1 head broccoli, 1 1/3 lb
- 8 ounces wide egg noodles
- 8 ounces sugar snap peas or 8 ounces snow peas, trimmed
- 2 tablespoons vegetable oil
- 1 lb pork tenderloin, sliced 1/2 inch thick, each slice cut into 1/2 inch wide strips
- 3 tablespoons cornstarch
- In small bowl, combine oj, hoisin, vinegar, ketchup, and 3/4 t salt; set aside. Trim broccoli and seperate into heads.
- In large pot of salted boiling water, cook pasta til al dente according to pkg directions, adding broccoli and peas during last minute of cook time. Drain; transfer to large bowl.
- In large skillet, heat oil over medium. Dredge pork in cornstarch, shaking off excess. Saute pork til lightly browned and cooked through, about 3 minute Pour in reserved sauce and bring to a boil. Add to bowl with noodles; toss to combine.
The combination of ingredients is nice, but the sauce was really not very good. It was extremely sweet and the combination of the orange juice and ketchup just didn't work. I'd recommend working with the basic ingredients, but replace it with another sauce.