Tonight’s dinner is Danny’s favorite (that I make). It’s not the healthiest, but it is delicious! I make several adjustments to the original recipe and kind of “wing it” each time I make it. Best part? It’s even better leftover the next day!
Original recipe is from The Cozy Apron Recipes
(Serves about 4)
- Pork tenderloin (about 1 ¼ – 1 ½ pounds)
- 4 tablespoons vegetable oil, divided use
- 3½ tablespoons reduced sodium soy sauce, divided use
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 garlic cloves, pressed through garlic press
- 12 ounces petite green beans (“Haricot Verts”)
- 12 ounces egg noodles
- 6 green onions, chopped, divided use (optional)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- ¼ cup plus 1 tablespoon sweet chili sauce
- Cut the pork tenderloin into small, bite-sized pieces, and add to a medium-sized bowl; add 1 tablespoon of the vegetable oil, 2 tablespoons of the soy sauce, the garlic powder, the black pepper and the 3 pressed garlic cloves to the pork, toss together to combine well to marinate. Place in fridge for now.
- While the pork is marinating, start water boiling for the egg noodles.
- Rinse and chop ends off of green beans while egg noodles are cooking. Once the noodles are cooked, drain and rinse well in cold water; allow to drain well, return to pot and then add 1 tablespoon of the vegetable oil to the noodles and toss to keep them from sticking together. Leave pot of noodles covered and put to the side for now.
- Remove pork from fridge, add the 1 tablespoon of corn starch to the pork pieces and toss well to coat; place a large (large enough for pork, green beans, and noodles – a wok works great for this), non-stick pan over high heat, and add the remaining 2 tablespoons of vegetable oil; once hot, add the pork and brown for about 5-6 minutes, or until cooked through; add the sesame oil, and the remaining soy sauce and the sweet chili sauce.
- Add in green beans and cook with pork for just a few minutes (just until beans are a little undercooked – to your taste, I like them as crispy as possible almost raw).
- Add in egg noodles and half of the chopped green onions to the pan with pork and green beans and toss everything with the tongs to coat well.
Add a portion to plate; garnish with a sprinkle of the remaining chopped green onion, and an additional splash of soy sauce, if desired.