Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 pound

 pork tenderloin

 Marinade

1

 teaspoon

 cornstarch

1

 tablespoon

 low sodium soy sauce

1/4

 teaspoon

 white pepper

1

 tablespoon

 sherry

 Vegetables

1

 tablespoon

 ginger root -- julienned

4

 ounces

 mushroom caps -- sliced

5

 ounces

 bamboo shoots -- sliced

1

 medium

 shallot -- sliced thin

2

 cloves

 garlic -- minced fine

2

 large

 green onions -- whole -- sliced thin

1

 cup

 snow pea pod -- fresh

 Sauce

1

 teaspoon

 cornstarch

1/3

 cup

 low sodium chicken broth

2

 tablespoons

 hoisin sauce

1

 tablespoon

 low sodium soy sauce

1/2

 teaspoon

 sesame oil

8

 ounces

 egg noodles -- thinly sliced

 Seasoning for Noodles

1

 teaspoon

 sesame oil

2

 tablespoons

 low sodium soy sauce

1

 teaspoon

 rice wine vinegar

1

 teaspoon

 toasted sesame seeds

3

 tablespoons

 vegetable oil

Make noodles according to package instructions. Drain and place in a bowl. Add seasoning and stir to coat well.

Slice pork into thin strips and bite size pieces. Mix cornstarch, soy sauce, white pepper, and sherry together in Ziploc bag. Add pork and mix to cover. Let marinade for 30 minutes.

Add 2 tablespoon oil to a hot wok or skillet. Stir fry pork in batches if necessary until browned. Remove from wok a set aside.

Add remaining oil to wok and stir fry vegetables for 2 to 3 minutes or until tender-crisp. Push to side.

Pour sauce mixture into center on wok and heat to boiling. Boil until thickened.

Add pork back to wok and stir to coat everything with sauce.

Serve meat and vegetables over noodles.

Makes 6 Servings