Ginger Pork and Rice Noodles

Ingredients

• 1 tablespoon butter
• 1 medium shallot, minced
• 1 large garlic clove, minced
• 2 inches gingerroot, peeled & minced (more or less to taste)
• 1 medium bell pepper, julienned
• 1 medium carrot, sliced very thin on an angle
• 1 lb boneless pork loin, minced

• 1 (14 ounce) can fat-free low-sodium chicken broth
• 8 ounces water
• 1 chicken bouillon cube
• 6-8 large fresh basil leaves, julienned
• chopped fresh mint, as garnish
• sliced green onion, as garnish
• 16 ounces rice noodles, boiled

Directions

1. 1

   Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.

2. 2

   Add carrots and bell pepper and continue to sauté another 2 minutes.

3. 3

   Add minced pork and cook until no longer pink.

4. 4

   Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes

5. 5

   Add basil and let sit until just wilted.

6. 6

   Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.