Ginger Pork and Rice Noodles

• 1 tablespoon butter
• 1 medium shallot, minced
• 1 large garlic clove, minced
• 2 inches gingerroot, peeled & minced (more or less to taste)
• 1 medium bell pepper, julienned
• 1 medium carrot, sliced very thin on an angle
• 1 lb boneless pork loin, minced
• 1 (14 ounce) can fat-free low-sodium chicken broth
• 8 ounces water
• 1 chicken bouillon cube
• 6 -8 large fresh basil leaves, julienned
• chopped of fresh mint, as garnish
• sliced green onion, as garnish
• 16 ounces rice noodles, boiled

1. Melt butter in a wok or large frying pan.
2. Saute shallot, garlic and ginger for about 2 minutes.
3. Add carrots and bell pepper and continue to saute another 2 minutes.
4. Add minced pork and cook until no longer pink.
5. Add chicken broth, water and bouillon cube.
6. Bring to a boil and simmer about 8 - 10 minutes
7. Add basil and let sit until just wilted.
8. Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles.
9. Garnish with fresh mint and green onion according to taste.

butter, shallot, garlic, gingerroot, bell pepper, carrot, pork loin, chicken broth, water, chicken, fresh basil, mint, green onion, rice noodles

Taken from www.food.com/recipe/ginger-pork-and-rice-noodles-288986 (may not work)