"Have fun with global flavors! This Vietnamese noodle bowl made with pork tenderloin, fresh vegetables and a hint of lime tastes amazing!"
1 1/4 lbs
pork tenderloin, trimmed and cut into 1/4-inch slices
prepared coleslaw mix
red onion, thinly sliced
4 1/2 cups
reduced-sodium chicken broth
4 1/2 teaspoons
reduced sodium soy sauce
2 tablespoons canola oil or 2 tablespoons
other neutral-flavored oil
thinly sliced fresh basil, leaves
lime, cut into 6 wedges
Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside.
While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of the pork reaches 145°F., 1 to 2 min., per side. You may have to do this in batches. Remove pork and rest for 3 min., and arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.
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Simple Vietnamese Pork Noodle Bowl (cont.)