Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

6

 ounces

 egg noodles -- thin

4

 tablespoons

 vegetable oil

1

 pound

 pork tenderloin -- trimmed and cut into 2 inch slices

1

 tablespoon

 low sodium soy sauce

1

 teaspoon

 cornstarch

1

 large

 red bell pepper -- cut into strips

1/4

 pound

 snow pea pod -- fresh

1

 small

 shallot -- minced

1

 clove

 garlic -- minced

1

 tablespoon

 ginger root -- minced

1/2

 cup

 green onions -- sliced

 Sauce

4

 tablespoons

 low sodium soy sauce

1

 tablespoon

 chili sauce

2

 tablespoons

 hoisin sauce

2

 tablespoons

 sweet sherry

1/8

 teaspoon

 crushed red pepper flakes

1

 tablespoon

 brown sugar -- packed

1

 teaspoon

 sesame oil

1

 teaspoon

 cornstarch

Make noodles according to package directions. Drain. Mix sauce ingredients and set aside.

Mix 1 tablespoon soy sauce and 1 teaspoon of cornstarch together. Add meat and turn to coat. Let marinate for 15 minutes.

Heat 2 tablespoons oil in a wok or large skillet over medium-high. Add pork in batches and brown on all sides. Remove from pan.

Heat 1 tablespoon oil and add shallot, garlic, and ginger and cook until fragrant about 30 seconds.

Add red pepper and snow peas and cook until tender-crisp about 2 minutes. Push vegetables to side.

Add sauce to well in middle and cook until boiling. Let boil until thickened.

Add meat back to pan along with green onions. Stir until everything is coated with sauce.

Add noodles and stir to coat.

Makes 6 Servings