Get the water heating and toss the pork with the spices before prepping the other ingredients to save time.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound boneless pork loin, cut into 2x1/2-inch strips
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 Tbsp cider vinegar
- 1 teaspoon soy sauce
- 1 1/2 teaspoons brown sugar
- 2 medium carrots, sliced into thin rounds (about one heaping cup)
- 1 Tbsp cornstarch
- 1/2 cup sliced green onions
- 1/2 teaspoon grated fresh ginger
- 1/2 pound egg noodles, cooked, drained
Get the water boiling for your noodles...
1 Toss pork and garlic with spices: In a small bowl combine cumin, salt and pepper. Add the pork and garlic; toss to coat. Let sit for a few minutes while you prep the other ingredients.
2 Make the sauce mixture and cornstarch slurry: Stir together the broth, orange juice, vinegar, soy sauce, and brown sugar in a bowl. Take 1/4 cup of the broth mixture and stir with the cornstarch in a separate small bowl to make a slurry.
3 Sauté the pork and garlic: In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until lightly browned on all sides. Remove the pork from the pan and set aside.
4 Add pasta to the boiling water, cook until al dente.
5 Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
6 Add the pork back to the pan.
7 Add the cornstarch slurry to the pan: Stir the cornstarch mixture. Pour the cornstarch slurry into the skillet and stir to thicken the sauce.
8 Add the green onions and ginger. Bring everything to a boil and simmer for 1 more minute.
9 Toss with the noodles. Serve immediately.