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Chinese rice stick noodles are very thin and white and can be found in most large grocery stores in the Asian-foods, aisle.
Prep: 15 min - Cook: 20 min
4 Servings



• 1 tablespoon vegetable oil
• 1 bag (1 lb) broccoli slaw mix*
• 1 lb pork boneless loin, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2-inch pieces
• 1/2 cup water
• 1/2 cup spicy Sichuan (Szechuan) stir-fry sauce
• 1 tablespoon honey
• 1 package (6 or 7 oz) rice stick noodles
• 2 teaspoons sesame or vegetable oil
• 2 tablespoons salted peanuts


1. Heat 12-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat bottom. Add broccoli slaw; stir-fry 2 to 3 minutes or until crisp-tender. Remove broccoli slaw from skillet; keep warm.

2. Add pork to same skillet; stir-fry over medium-high heat 5 to 6 minutes or until brown. Stir in bell pepper and water. Cover and cook 3 to 4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey; reduce heat. Simmer uncovered 1 to 2 minutes.

3. Meanwhile, in 4-quart Dutch oven, heat 3 quarts water to boiling. Add noodles. Boil 3 minutes; drain. In large bowl, toss noodles and sesame oil. Divide noodles among 4 individual serving bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.

*1 bag (1 Ib) coleslaw mix can be substituted for the broccoli slaw mix.

1 SERVING: Cal 510 (Cal From Fat 160), Fat 18g (Sat Fat 4g), Chol 70mg, Sodium 1,480mg, Carbs 55g (Fiber 6g), Pro 33g
% DAILY VALUE: Vit A 64%, Vit C 100%, Calc 8%, Iron 16%
EXCHANGES: 3 Starch 2 Vegetable, 3 Lean Meat, 1 Fat


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