Stir-fry with pork and rice noodles

Ingredients:

• 230 g rice noodles
• 1 piece of pork tenderloin (weight 350 g), cut into 7 mm thick strips.
• Coarse salt and freshly ground pepper
• 3 tbsp. corn or potato starch
• 2 cups low-sodium, fat-free chicken broth
• 4 tsp vegetable oil
• 4 green onions, cut into rings (separate the white and green parts)
• 1 piece (5 cm) ginger, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 3 cups chopped stir-fry vegetable mix (about 250g)
• Grated zest of 1 lime, plus lime wedges for serving

Preparation:

1. Cook the noodles according to package directions, then drain in a sieve and rinse under cold water. Meanwhile, in a bowl, combine the pork with 1/4 teaspoon of salt, pepper to taste, and 2 tablespoons of cornstarch. In another bowl, dissolve the remaining cornstarch in the chicken broth.
2. Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and cook, stirring constantly, until golden brown, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the same skillet, then add the white parts of the scallions, ginger, and garlic; reduce the heat to medium and cook, stirring occasionally, for 2 minutes. Stir in the vegetable mixture and 3 tablespoons water; continue cooking, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth-starch mixture to the skillet and bring to a simmer; cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
3. Return the pork to the pan, add the noodles, lime zest, and 1/4 teaspoon salt, and stir until heated through. Stir in the remaining green onions. Divide the stir-fry among plates and serve with lime wedges.