4 ounces uncooked thin rice noodles
1 pound boneless loin pork chops, trimmed and cut into thin strips
3 tablespoons low-sodium soy sauce, divided
1 1/2 teaspoons cornstarch
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons dry sherry
2 tablespoons thawed frozen orange juice concentrate
2 teaspoons grated peeled fresh ginger
1/8 teaspoon crushed red pepper
4 teaspoons canola oil, divided
2/3 cup diagonally cut peeled carrot (about 2 medium)
1 cup sliced red bell pepper
4 green onions, sliced diagonally
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.
Cooking Light DT