Asian Style Pork and Noodles

• 34 cup fresh orange juice
• 14 cup hoisin sauce
• 3 tablespoons cider vinegar
• 2 tablespoons ketchup
• coarse salt
• 1 head broccoli, 1 1/3 lb
• 8 ounces wide egg noodles
• 8 ounces sugar snap peas or 8 ounces snow peas, trimmed
• 2 tablespoons vegetable oil
• 1 lb pork tenderloin, sliced 1/2 inch thick, each slice cut into 1/2 inch wide strips
• 3 tablespoons cornstarch

1. In small bowl, combine oj, hoisin, vinegar, ketchup, and 3/4 t salt; set aside.
2. Trim broccoli and seperate into heads.
3. In large pot of salted boiling water, cook pasta til al dente according to pkg directions, adding broccoli and peas during last minute of cook time.
4. Drain; transfer to large bowl.
5. In large skillet, heat oil over medium.
6. Dredge pork in cornstarch, shaking off excess.
7. Saute pork til lightly browned and cooked through, about 3 minute Pour in reserved sauce and bring to a boil.
8. Add to bowl with noodles; toss to combine.

orange juice, hoisin sauce, cider vinegar, ketchup, salt, broccoli, egg noodles, sugar snap peas, vegetable oil, pork tenderloin, cornstarch

Taken from www.food.com/recipe/asian-style-pork-and-noodles-187872 (may not work)