Ww 5 Points - Asian Noodles With Vegetables and Shredded Pork

• 12 cup low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil (dark)
• 2 teaspoons canola oil
• 12 lb pork tenderloin, sliced crosswise and cut into thin strips
• 2 teaspoons grated peeled fresh ginger
• 1 garlic clove, minced
• 3 12 ounces thin rice noodles
• 8 cups hot water
• savoy cabbage, thinly sliced
• 6 ounces mushrooms, sliced
• 2 carrots, finely chopped

1. Whisk broth, cornstarch, soy sauce, sugar, and sesame oil in small bowl.
2. Heat 1 tsp canola oil in large nonstick skillet over high heat, then add pork.
3. Saute until browned, about 5 minute.
4. Stir in ginger and garlic.
5. Saute, stirring occasionally, about 1 min, transfer to a bowl.
6. Wipe skillet clean.
7. Meanwhile, plunge noodles in hot water.
8. Let stand 10 min and drain.
9. Heat remaining 1 tsp canola oil in skillet, then add cabbage, mushrooms, and carrots.
10. Cook until cabbage begins to wilt and veggies are tender.
11. Stir in pork and broth mixture, bring to a boil.
12. Reduce heat and simmer, uncovered, until sauce begins to thicken.
13. Stir in the noodles.
14. 5 Points for 1-1/4 cups.

chicken broth, cornstarch, soy sauce, sugar, sesame oil, canola oil, pork tenderloin, fresh ginger, garlic, thin rice noodles, water, savoy cabbage, mushrooms, carrots

Taken from www.food.com/recipe/ww-5-points-asian-noodles-with-vegetables-and-shredded-pork-252451 (may not work)