Ingredients
4 ounces uncooked thick rice noodles1/2 pound pork tenderloin, cut into thin strips2 teaspoons canola oil2 shallots, thinly sliced2 garlic cloves, minced1 large egg, lightly beaten3 cups coleslaw mix4 green onions, thinly sliced1/3 cup rice vinegar1/4 cup sugar3 tablespoons reduced-sodium soy sauce2 tablespoons fish sauce or additional reduced-sodium soy sauce1 tablespoon chili garlic sauce1 tablespoon lime juice2 tablespoons chopped salted peanutsChopped fresh cilantro leaves, lime wedges and fresh bean sprouts
Preparation
Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set.
Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
