| | Directions | | Combine cornstarch, 1 1/2 Tbsp. soy sauce and 1 tsp. of the sherry in a medium bowl. Add pork and toss to coat. Cover and refrigerate for 15 minutes. Meanwhile, combine chicken broth, Hoisin, brown sugar, remaining 1 1/2 Tbsp. soy sauce and remaining 1/4 cup sherry in a small bowl. Set aside. Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water. Heat 1 tsp. oil in a wok over high heat. Add pork and stir-fry for 2 minutes, or until no longer pink. Remove the pork from the pan and set aside. Add the remaining 1 tsp. oil, garlic, ginger and red-pepper flakes. Stir-fry for 45 seconds. Add water, carrots and scallions and cook, stirring, for 2 minutes. Add yellow pepper and cook, stirring, for 1 minute. Add the reserved broth mixture and snow peas and cook, stirring, for 2 minutes. Return the pork and reserved noodles to the pan and toss to coat with the sauce. Cook for 1 minute, or until heated through. Serve immediately. |
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| Ingredients | | - |  | 1 teaspoon cornstarch |
| - | | 3 tablespoons reduced-sodium soy sauce, divided |
| - | | 1/4 cup plus 1 teaspoon dry sherry, divided |
| - | | 8 ounces pork tenderloin, trimmed of fat and cut into thin strips |
| - | | 1/4 cup reduced-sodium chicken broth |
| - | | 1/4 cup hoisin sauce |
| - | | 1 teaspoon Brown Sugar |
| - | | 1 pound Chinese wheat noodles, (wide lo mein noodles) or linguine |
| - | | 2 teaspoons canola oil |
| - | | 3 cloves garlic, minced |
| - | | 2 teaspoons finely chopped fresh ginger |
| - | | 1/4 teaspoon crushed red pepper |
| - | | 1/4 cup water |
| - | | 2 carrots, peeled, cut inch half lengthwise and thinly sliced |
| - | | 3 scallions, trimmed and cut into 1 inch pieces |
| - | | 1 yellow bell pepper, seeded and cut into thin strips |
| - | | 2 cups snow peas, (6 ounces), tough strings and ends removed |
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