Sichuan Pork-and-Cabbage Noodles
- 1 of 2 Cook rice noodles according to package directions, about 8 minutes. Drain, reserving 1/2 cup water. Rinse noodles under cold water until cool; set aside. In a small bowl, whisk stock, soy sauce, vinegar and sugar.
- 2 of 2 Meanwhile, in a large skillet, heat oil over medium-high. Stir in ginger and garlic. Cook 2 minutes and remove to a plate with a slotted spoon. Stir in pork and peppercorns. Cook 5 minutes, stirring a couple times, until pork is browned. Mix in cabbage and mushrooms; cook 5 to 7 minutes, until starting to brown. Pour in reserved noodle water and stock-soy mixture. Stir ginger and garlic back into skillet. Pour over noodles in a large bowl and toss. Scatter scallions on top.
Servings Per Recipe: 4
Per Serving: 3 g fiber, 63 g carb., 2 g sat. fat, 9 g Fat, total, 470 kcal cal., 710 mg sodium, 33 g pro., 5 g sugar