Pork tenderloin noodle bowls - University of Ottawa Heart Institute Patient Alumni Association : Uni

Ingredients

• 1 tsp (5 mL) canola oil
• 1 tsp (5 mL) chili garlic sauce
• 1/2 lb (250 g) pork tenderloin, cut into 1/4 inch (1 cm) strips
• 1/3 of 454 g pkg rice stick noodles
• 1/2 cup (125 mL) thinly sliced red pepper
• 1 medium carrot, shaved into ribbons using vegetable peeler
• 1 tbsp (15 mL) low sodium soy sauce
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 ml) low sodium ketchup
• 1 tbsp (15 ml) orange juice
• 1 tsp (5 mL) sesame oil
• 1/2 cup (125 mL) frozen edamame, thawed
• 1 tbsp (15 mL) chopped unsalted peanuts
• 2 tbsp (30 mL) chopped green onion