Pork Stir-fry with Orange Sauce

4 oz uncooked thin rice noodles
1 lb boneless loin pork chops, trimmed and cut into thin strips
3 Tbsp low sodium soy sauce, divided
1&1/2 tsp cornstarch
1/4 cup Swanson's Natural Goodness Chicken Broth
3 Tbsp sherry
2 Tbsp orange juice concentrate, thawed
2 tsp grated peeled fresh ginger
1/8 tsp crushed red pepper
4 sp canola oil, divided
2/3 cup diagonally cut peeled carrots(2 medium)
1 cup sliced red pepper
4 green onions, sliced diagonally

1. Cook noodles according to package drections, omitting salt and fat. Drain and keep warm.
2. While noodles are cooking, combine pork and 1 Tbsp of soy sauce in a small bowl and set aside.
3. combine remaining 2 Tbsp soy sauce, and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients and set aside.
4. Heat 2 tsp oil in a large nonstick skillet over medium high heat. Add pork, cook 2 minutes or until pork just loses it's pink color. Remove from pan and set aside.
5. Heat remaining 2 tsp oil in pan and add carrots and bell pepper. Saute 2 minutes or until crisp tender. Add green onions, cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; saute 2 minutes or until sauce is thick. Serve over noodles.
MAKES 4 SERVINGS (3/4 CUP PORK MIXTURE, 1/2 CUP NOODLES)

Number of Servings: 4

Recipe submitted by SparkPeople user LADYPHOENIX61.