Ingredients
6 ounces uncooked Asian lo mein noodles1 pork tenderloin (3/4 pound), cut into thin strips 2 tablespoons soy sauce, divided 1/8 teaspoon pepper2 tablespoons canola oil, divided 1-1/2 teaspoons minced fresh gingerroot1 garlic clove, minced1 carton (32 ounces) chicken broth1 celery rib, thinly sliced1 cup fresh snow peas, halved diagonally 1 cup coleslaw mix2 green onions, sliced diagonallyFresh cilantro leaves, optional
Preparation
Cook noodles according to package directions. Drain and rinse with cold water; drain well.
Meanwhile, toss pork with 1 tablespoon soy sauce and the pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
In same pot, heat remaining 1 Tbsp. oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining 1 Tbsp. soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
