14 14
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
25 minutes
12 OZ RICE NOODLES
¼ CUP THAI FISH SAUCE
¼ CUP RICE VINEGAR
3 TBSP SUGAR
2½ TBSP OIL
1½ TBSP LITE SOY SAUCE
CUP WATER
ONE 8-OZ PORK TENDERLOIN, THINLY SLICED CROSSWISE, SLICES CUT IN HALF
1½ TBSP MINCED GARLIC
1½ TBSP GRATED GINGER
1 TBSP MINCED SEEDED SERRANO CHILES
¾ CUP HALVED GRAPE TOMATOES
¾ CUP SHREDDED CARROTS
¾ CUP SLICED SCALLIONS
¾ CUP SLIVERED FRESH MINT
ACCOMPANIMENTS: LIME WEDGES, THAI-STYLE CHILI SAUCE
Soak noodles in warm water to cover 20 minutes until pliable. Drain.
Meanwhile, in a small bowl mix fish sauce, vinegar, sugar, 1½ Tbsp oil, the soy sauce and water.
Heat 1 tsp oil in a large nonstick skillet over high heat. Add pork; stir-fry 2 minutes until lightly browned and cooked through. Remove to a plate with a slotted spoon.
Heat remaining oil in skillet. Add garlic, ginger and chiles; stir-fry 30 seconds or until fragrant.
Add fish sauce mixture and noodles. Cook, stirring, 2 minutes or until noodles soften and wilt. Remove from heat; add pork, tomatoes, and ½ the carrots, scallions and mint. Toss to mix.
Spoon onto platter; sprinkle with remaining carrots, scallions and mint.
Cucumber and red onion salad
CALORIES 557 TOTAL FAT 13G SATURATED FAT 3G CHOLESTEROL 37MG SODIUM 1,018MG
TOTAL CARBOHYDRATES 93G DIETARY FIBER 3G PROTEIN 16G
