Pork Stir-Fry With Orange Sauce

• 4 ounces uncooked thin rice noodles
• 1 pound boneless loin pork chops, trimmed and cut into thin strips
• 3 tablespoons low-sodium soy sauce, divided
• 1 1/2 teaspoons cornstarch
• 1/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons dry sherry
• 2 tablespoons thawed frozen orange juice concentrate
• 2 teaspoons grated peeled fresh ginger
• 1/8 teaspoon crushed red pepper
• 4 teaspoons canola oil, divided
• 2/3 cup diagonally cut peeled carrot (about 2 medium)
• 1 cup sliced red bell pepper
• 4 green onions, sliced diagonally

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
3. Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
5. Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Saute 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; saute 2 minutes or until sauce is thick. Serve over noodles.

thin rice noodles, loin pork chops, soy sauce, cornstarch, chicken broth, sherry, orange juice, fresh ginger, red pepper, canola oil, carrot, red bell pepper, green onions

Taken from www.myrecipes.com/recipe/pork-stir-fry-with-orange-sauce (may not work)