Rice noodles with pork and vegetables in ginger sauce

Ingredients:

• 230 g of Pad Thai rice noodles
• 1 small pork tenderloin (about 340g), cut into 1cm cubes.
• 1.5 cups lightly salted chicken broth
• 1 tbsp cornstarch
• 2 tablespoons of vegetable oil
• 1 bunch green onions, chopped (white parts separated from green parts)
• 5 cm fresh ginger root, peeled and finely chopped
• 6 cloves garlic, crushed
• 3 cups prepared stir-fry vegetable mix (about 12 oz), such as broccoli, carrots, and bell peppers
• 1/3 cup chopped fresh cilantro, basil, and/or mint
• Lime juice

Preparation:

1. Cook the rice noodles according to the package directions, then drain and rinse under cold water. Meanwhile, generously season the pork with salt and pepper. In a medium bowl, combine the chicken broth and cornstarch.
2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of vegetable oil, then add the pork and cook until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the white parts of the onion, ginger, and garlic; reduce the heat to medium and cook, stirring, for 2 minutes.
3. Add the vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the broth mixture and 1 teaspoon of salt and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
4. Return the pork to the pan along with the noodles and stir to heat through. Remove from heat and stir in the green onions, herbs, and lime juice.