Lemongrass Pork & Noodle Stir-Fry

Name: Lemongrass Pork & Noodle Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 ounce pork tenderloin (thinly sliced); 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 tablespoon olive oil; 1 tablespoon fresh lemongrass (minced); 2 clove garlic (minced); 1 red bell pepper (small, thinly sliced); 1 cup snap peas; 2 ounce rice vermicelli noodles; 0.25 cup chicken broth (low-sodium); 1 teaspoon lime juice; 0.5 teaspoon salt; 0.25 teaspoon black pepper

A vibrant and quick stir-fry featuring tender pork tenderloin, crunchy vegetables, and aromatic lemongrass, tossed with rice noodles in a savory sauce.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Vietnamese
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

8 ounce pork tenderloin (thinly sliced)
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon olive oil
1 tablespoon fresh lemongrass (minced)
2 clove garlic (minced)
1 red bell pepper (small, thinly sliced)
1 cup snap peas
2 ounce rice vermicelli noodles
0.25 cup chicken broth (low-sodium)
1 teaspoon lime juice
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

In a small bowl, combine the pork tenderloin with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Marinate for 5 minutes.
Cook rice vermicelli noodles according to package directions, typically by soaking in hot water for 3 to 5 minutes, then drain and set aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced fresh lemongrass and garlic, stir-frying for 30 seconds until fragrant.
Add the marinated pork to the skillet and stir-fry for 3 to 4 minutes until lightly browned and cooked through. Remove pork from skillet and set aside.
Add the red bell pepper and snap peas to the skillet. Stir-fry for 2 to 3 minutes until tender-crisp.
Return the pork to the skillet. Pour in the chicken broth and lime juice, stirring to deglaze the pan. Season with salt and black pepper.
Add the drained rice vermicelli noodles to the skillet and toss everything together to combine. Cook for 1 minute more until heated through.
Serve immediately.

Notes

If you don't have fresh lemongrass, store-bought lemongrass paste is a convenient substitute. For a crunchier texture, toast some peanuts and sprinkle them on top before serving.

Nutrition (per serving)

Calories: 410
Protein: 34.2 g
Carbohydrates: 44.1 g
Fat: 11.2 g
Fiber: 5.1 g
Sodium: 760 mg
Saturated Fat: 2.5 g
Sugar: 4.5 g
Cholesterol: 68 mg