Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp. You can use almost any type of noodle in this dish, including traditional Asian noodles such as udon, available in specialty shops and many supermarkets.
1.In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and ¾ teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
2.In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
3.In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
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|Serving Size: 1 Serving (820g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1097 (48%)|
|Amt Per Serving||% DV|
|Total Fat 121.9g||163 %|
|Saturated Fat 69.5g||348 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 154.8mg||48 %|
|Sodium 3977.1mg||137 %|
|Potassium 2651.8mg||70 %|
|Total Carbohydrate 303.2g||89 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 273.1g|
|Protein 54.9g||78 %|
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Calories per serving: 2298
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