- 1 LB Pork Loin, Trimmed of ALL fat and cut into strips
- Freshly grated zest and the juice of 1 lime
- Freshly grated zest and the juice of 1/2 a lemon
- 3 TBSP Local Honey
- 1 TBSP Balsamic Vinegar
- 2 TBSP Peanut Oil (However we prefer Coconut oil)
- 9 OZ Fine Egg Noodles
- 5 OZ Snow Peas
- 4 Scallions, Sliced
- 1 LB Bok Choy, Thickly Sliced
- 4 OZ Bean Sprouts
Asian cooking often uses honey as a substitute for refined sugar as it not only adds sweetness but also depth of flavor. Using honey as a marinade gives this dish a wonderful sticky quality; you could also try the marinade with chicken or shrimp. This low-fat and tasty supper dish could be served with sticky rice in place of noodles.
- Place the pork in a large nonreactive bowl. In a small bowl whisk together the lime and lemon juice and zest, the honey, vinegar, and 1 tablespoon of the oil.
- Pour the mixture over the pork, mix well to coat, cover and chill for 15 minutes.
- Bring a large pot of water to a boil and add the egg noodles, cook for 3 minutes, then drain and keep warm. (A small dab of coconut oil will keep the noodles from sticking.
- Heat a wok over high heat until the oil that is ingrained in the wok's metal surface begins to smoke, then add the remaining 1 tablespoon oil, the pork and the marinade; stir-fry over high heat for 2 to 3 minutes.
- Add the snow peas and half of the scallions and stir-fry for 2-3 minutes, until the pork is cooked through.
- Add the bok choy and bean sprouts and toss together. Cook for 1 minute.
- Divide the noodles among 4 serving bowls and spoon the pork and vegetables over. Top the with remaining scallions and the cilantro and serve!
- 2 TBSP Fresh Chopped Cilantro Leaves for a Garnish