12 oz. Medium Egg Noodles, uncooked
1 1/4 lbs. pork tenderloin, trimmed of fat
2 tsp. oriental sesame oil
4 cloves garlic, minced
2 tsp. finely shredded fresh ginger root
1 red or yellow bell pepper, cut into short, thin strips
1 1/2 c. snow pea pods
1/2 c. canned low-sodium chicken broth
1 tbsp. cornstarch
1/2 c. hoisin sauce
1 tbsp. low-sodium soy sauce
1/2 c. green onions, thinly sliced
1/4 c. chopped peanuts OR 1/4 c. cashews (optional)
Prepare noodles according to package directions.
Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
Heat oil in a wok over medium-high heat until hot. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink. Transfer mixture to a bowl; set aside.
Add bell pepper and snow peas to wok; stir fry 1 minute.
Combine broth and cornstarch; mix well. Add broth mixture, hoisin sauce and soy sauce to wok; bring to a boil, stirring constantly.
Add pork mixture; stir-fry 1 minute or until pork is cooked through.
Drain noodles; transfer to 6 serving plates. Spoon pork mixture over noodles; sprinkle with green onions. Garnish with peanuts, if desired.