1-pound pork tenderloin, cut into 1-inch medallions
4 cloves garlic, minced
3 tablespoons vegetable oil, divided
- Seattle police officer faces firing over arrest of man carrying a golf club
- Mariners’ triple play hadn’t been seen since 1955
- 5 things you should know about Microsoft’s Windows 10
- Before getting the ax, Steve Sandmeyer show was scraping by
- True-crime author Ann Rule dies at age 83
Most Read Stories
Two 6-ounce containers shiitake mushrooms, stalks discarded, sliced
1 large yellow onion, sliced
6 cups (1½ quarts) low-sodium chicken broth
2 tablespoons grated fresh ginger
6.2 ounces soba noodles (two-thirds of a 9.3-ounce package)
3 scallions, sliced
Salt and ground black pepper
1. In a zip-close plastic bag, combine the pork medallions, garlic and 1 tablespoon of the vegetable oil. Shake to coat evenly, then refrigerate for at least two hours and up to overnight.
2. When ready to cook, in a large saucepan over medium-high, heat the remaining 2 tablespoons of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
3. Use a slotted spoon to transfer the pork to a plate. Using 2 forks, shred the pork pieces, then return the meat to the pot. Add the ginger and bring to a boil. Add the noodles and cook until tender, about four minutes. Stir in the scallions and adjust the seasoning with salt and pepper.
Nutrition information per serving: 230 calories; 60 calories from fat (26 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 26 g carbohydrate; 2 g fiber; 3 g sugar; 18 g protein; 260 mg sodium.
Alison Ladman, The Associated Press