Asian Style Pork & Noodles

• 1 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 6 tbsp cider vinegar
• 4 tbsp ketchup
• pinch coarse salt
• 1 large head broccoli
• 1 bag wide egg noodle
• 8 ounces sugar snap peas or snow peas, trimmed
• 2 tablespoons vegetable oil
• 1 pound boneless pork loin or tenderloin, sliced ½ inch thick, each slice cut thin
• 3 tablespoons cornstarch

1. In a small bowl, stir together orange juice, hoisin sauce, vinegar ketchup, and salt; set sauce aside. Trim broccoli stalks, and thinly slice. Separate broccoli heads into florets.
2. In a large pot of boiling salted water, cook noodles until al dente according to the package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
3. In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Sauté pork until lightly browned and cooked through, tossing frequently, about 3 minutes.
4. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

Number of Servings: 4

Recipe submitted by SparkPeople user GOODDEED.