Ingredients Jump to Instructions ↓

  1. 3/4 cup fresh orange juice

  2. 1/4 cup dark hoisin sauce

  3. 3 tablespoons cider vinegar

  4. 2 tablespoons ketchup

  5. Coarse salt

  6. 1 large head broccoli, about 1 1/3 pounds

  7. 8 ounces wide egg noodles

  8. 8 ounces sugar snap peas, or snow peas, trimmed

  9. 2 tablespoons vegetable oil

  10. 1 pound boneless pork loin or tenderloin, sliced

  11. 1/2 inch thick, each slice cut into 1/2-inch-wide strips

  12. 3 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.

  2. In a large pot of boiling salted water, cook noodles until al dente according to 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. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.


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