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Asian Noodles With Pork Tenderloin And Ginger Root

Type: Pasta, Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlSoy sauce
1 tablespoon 15mlRice vinegar
3 tablespoons 45mlAsian sesame oil
2 teaspoons 10mlSugar
2 teaspoons 10mlFinely-minced ginger root
  Salt - to taste
1   Somen or Chinese egg noodles - (16 oz)
3/4 cup 82g / 2.9ozShredded or matchstick-cut carrots
2   Green onions, including tops - cut into matchstick-size slivers
1/4 lb 113g / 4ozTeriyaki-marinated grilled pork tenderloin - (to 1/2 lb)

Recipe Instructions

Fill 8- to 10-quart stockpot 2/3 full of water, cover and bring to a boil over high beat. Mix soy sauce, vinegar, sesame oil, sugar and ginger in large bowl. Stir until sugar dissolves. Set aside.

Add 1 tablespoon salt to boiling water, add noodles and cook according to package directions. Noodles should be cooked through but still slightly chewy. Drain off about 1/2 pasta water, add 1 quart ice water to pot, stir noodles, then immediately drain noodles in colander.

Add noodles to soy dressing and toss well. Add carrots, green onions and pork. Toss to combine. Taste and adjust seasonings. Serve immediately.

Dietary Information:

Each serving: 585 calories; 1,258 mg sodium; 37 mg cholesterol; 12 grams fat; 104 grams carbohydrates; 14 grams protein; 0.29 gram fiber.

"The Los Angeles Times, 07-28-1999"


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