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Pork tenderloin noodle bowls

These all-in-one dinner bowls feature all the Pad Thai flavour without the fuss.
Recipe and photo provided by Canola Eat Well
Pork tenderloin on top of a rice noodle bowl.
2 servings / 30 min 

Prep 20 min / Cook 8-10 min 

Ingredients
  • 1 tsp (5 mL) canola oil
  • 1 tsp (5 mL) chili garlic sauce
  • 1/2 lb (250 g) pork tenderloin, cut into 1/4 inch (1 cm) strips
  • 1/3 of 454 g pkg rice stick noodles
  • 1/2 cup (125 mL) thinly sliced red pepper
  • 1 medium carrot, shaved into ribbons using vegetable peeler
  • 1 tbsp (15 mL) low sodium soy sauce
  • 2 tbsp (30 mL) lemon juice 
  • 1 tbsp (15 ml) low sodium ketchup
  • 1 tbsp (15 ml) orange juice
  • 1 tsp (5 mL) sesame oil
  • 1/2 cup (125 mL) frozen edamame, thawed
  • 1 tbsp (15 mL) chopped unsalted peanuts
  • 2 tbsp (30 mL) chopped green onion
Directions
  1. In small bowl, combine canola oil and chili-garlic sauce. Add pork strips; marinate for 10 minutes.
  2. In large bowl, pour boiling water over noodles; let stand 5 to 7 minutes. Drain noodles, cover and set aside.
  3. In large non-stick skillet, over medium heat, cook pork 2 to 4 minutes, stirring occasionally. Remove with slotted spoon; cover and set aside.
  4. Add red pepper and carrot ribbons (separated) and 1 tbsp (15 mL) water. Cover pan and steam vegetables 2 minutes. Remove each and set aside.
  5. To skillet, add soy sauce, lemon juice, ketchup, orange juice and sesame oil. Add noodles; toss to coat and warm through.
  6. Divide the noodles among bowls, top with pork, red pepper, carrot and edamame.
  7. Sprinkle with peanuts and green onion. Serve immediately.
Nutritional info per serving (1 of 2)
  • Calories 540
  • Protein 34 g
  • Total fat 12 g
    Saturated fat 1.5 g
    Cholesterol 75 mg
  • Carbohydrates 74 g
    Fibre 3 g
    Sugars 8 g
    Added sugars 1 g
  • Sodium 360 mg
  • Potassium 855 mg
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