Serves: About 4
Prep Time: 15-minutes; Cook Time: 20 mintues
Total Time: 35-minutes
Chef Shannon Nutrition, L.L.C. | Shannon Costello, RDN, LDN
- 1 tablespoon peanut oil (or olive oil)
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 12 ounces pork tenderloin or extra-firm tofu*, sliced into bite-size pieces
- 1 ½ cups chopped mixed vegetables (carrots, snow peas, cabbage, green beans, etc.)
- 1 bunch baby Bok Choy, stems removed & leaves separated
- 2-3 cups low-sodium vegetable or chicken broth
- 2 tablespoons low-sodium soy sauce (or tamari sauce for gluten-free)
- 8 ounces bihon noodles (or vermicelli noodles)
- 4 scallions, sliced for serving
- Lemon wedges for serving (optional)
Prior to slicing tofu, press out excess water using a tofu press or by wrapping tofu block in clean kitchen towel and pressing gently with hands.
- Wash your hands thoroughly with soap and warm water.
- Heat a large skillet or wok over medium heat. Once hot, add oil. Add onion and garlic and stir. Cook for about 1-2 minutes, until beginning to soften. Add pork/tofu and continue to cook until pork is just about cooked through or tofu is browned (about 3-5 minutes). *If using tofu, transfer tofu pieces to a separate plate before next step.
- Stir in the mixed vegetables and Bok Choy, and cook for about 1 minute. Add 2 cups of broth and the soy sauce, and stir until vegetables are submerged. Bring liquid to a simmer. Once simmering, add rice noodles and stir to incorporate. Continue simmering for about 3-5 minutes or until noodles and vegetables are tender and most of the liquid is absorbed. If broth is absorbed before ingredients are tender, add additional ½ cup broth at a time.
- *If using tofu, transfer cooked tofu back to skillet or wok, and stir to incorporate. Add additional soy sauce for extra flavor, if desired.
- Serve warm with lemon wedges and chopped scallions.
Allow leftovers to completely cool before storing in an airtight container in the refrigerator for up to 3-4 days.