Prep Time: 20 Minutes
1/2 cup reduced-sodium soy sauce
1/2 cup lower-sodium chicken broth
2 teaspoon dark Asian sesame oil
3 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 lb center-cut pork roast, cut into 2 x 1/2 x 1/4-inch strips
1 bag (8 ounces) rice noodles
2 tablespoons vegetable oil
1/2 cup thinly sliced green onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
3 cups thinly sliced cabbage (about 1/4 head cabbage)
1 sweet red pepper, cored, seeded and cut into matchstick strips
Stir together soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of the marinade into a medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinate 20 minutes. Reserve remaining marinade in the small bowl.
Bring 4 cups water to boiling in a saucepan. Place rice noodles in a large heatproof bowl. Pour boiling water over and let stand 5 minutes. Drain.
Meanwhile, heat 1 tablespoon oil in a wok or very large skillet over high heat. Add marinated pork; cook, stirring constantly, until pork is no longer pink, 2 to 3 minutes. With a slotted spoon, remove pork to a bowl.
Wipe any residue from wok. Heat remaining tablespoon oil in wok. Add green onion, garlic and ginger; cook, stirring, 1-2 minutes. Add cabbage and red pepper strips; cook 1 minute. Return pork to wok. Pour in reserved marinade. Add noodles; toss to combine and heat through.
Protein: 18 g
Fat: 12 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Bread/Starch; 2 Medium-Fat Meat; 1 Vegetable