Pork and Noodles with Hoisin-Peanut Sauce

[ 3 ] January 30, 2013 | Marie Poulin

I love Asian Cuisine! I enjoy the fragrant flavor of ginger and the wonderful flavor of hoisin sauce in a stir fry.

Ginger is technically a spice, not an herb, and the gnarly part that’s edible is technically a rhizome, not a root, but most people can agree that the flavor is a great addition to many different cuisines all around the world. Ginger is one of the world healthiest food!

Hoisin sauce is a great way to add an authentic Asian flavor and thickening color to a stir-fry or noodle dish.

Because the flavor can be overpowering, particularly if you’re new to Asian cuisine, it’s recommended that you use only a bit at a time to experiment with the flavor. Or, dilute the flavor by adding water or oil to the paste before using in a recipe

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Pork and Noodles with Hoisin-Peanut Sauce

Author: Citronlimette

Serves: 4

Ingredients

9 oz bean thread noodles
½ cup fat-free, less-sodium chicken broth
⅓ cup hoisin sauce
2 Tablespoons honey
¼ cup soy sauce
¼ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
¼ teaspoon crushed red pepper
3 teaspoons dark sesame oil, divided
1½ pound pork tenderloin cut into strips
1½ cups red bell pepper strips
1 piece fresh grated ginger
1 teaspoon minced garlic
½ cup chopped green onions, divided

Instructions

Cook noodles according to package directions; drain.
Combine broth and next 7 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine pork mixture and noodles in a large bowl.
Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and ¼ cup green onions to noodle mixture; toss well. Sprinkle with ¼ cup green onions.