Wednesday, September 28, 2011

Glass Noodles with Pork Tenderloin

We recently received a few packets of Arkansas owned Cavender's Salt Free All Purpose greek Seasoning at my day job, so I decided to use it on some pork tenderloin.  I got the all natural variety from Whole Foods, along with some organic shredded carrots.  If I could go all organic on everything, I would.  It gets a little expensive sometimes, though.

I had made these glass noodles in a previous post, and they are so addictive I wanted more.  This time I added more vegetables.  I also had some dried seaweed in the pantry to use up, so I hydrated it briefly in water for this recipe.  I love the stuff in miso soup or in a salad from the sushi bar.

  • 1/2 white onion
  • 1 bunch green onions
  • Shallots (optional)
  • 4 bundles of glass noodles
  • 1 pork tenderloin
  • 1 bag of shredded carrots
  • Cilantro
  • House of Tsang Wok Oil
  • 2 tablespoons fish sauce
  • 2 tablespoons hoisin sauce
  • hydrated seaweed or spinach
  1. Prepare the noodles by adding to boiling water for about 4 minutes, then drain.  Return to pan and sprinkle a little of the seasoned wok oil over the noodles.  Stir, then cut with scissors.
  2. Slice the seasoned pork tenderloin into small bite sized shreds.  Slice the white onion into thin slices. 
  3. Cut the green onions into 2 inch portions.  Peel and thinly slice the shallots.
  4. Heat a large pan.  Add a thin layer of the wok oil.  Saute the pork over medium high heat for about 5 minutes, then add about 1/4 cup of water or broth, then turn heat to low and cover.
  5. After about 5 minutes, or when the pork is cooked, add the carrots, fish sauce, hoisin sauce, seaweed, and noodles.  Mix well until heated through.  Top with cilantro.

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